1 tbsp olive oil 
1/2 cup quinoa, uncooked 
2 slices marinated eggplant, cut into strips 
2 slices marinated capsicum, cut into strips
1 small red chilli, finely diced
1/2 tsp cumin 
1/2 tsp corriander powder 
6 string beans, halved 
1 cup diced tomatoes (can use canned) 
100g canned kidney beans, drained and rinsed
1/2 cup canned corn
1 cup vegetable stock

1/2 avocado, sliced thinly 
1/2 lime, juiced 
Fresh coriander, finely diced 


  1. Heat olive oil in a large frying pan over a medium to high heat. 
  2. Fry garlic, chilli, cumin and coriander powder until fragrant. 
  3. Add eggplant, capsicum, beans, corn, tomato, vegetable stock and quinoa. Season with salt and pepper.  
  4. Bring to a boil and then simmer for 20 minutes, or until quinoa is cooked. 
  5. Squeeze lime juice and add avocado and top with fresh coriander.