ingredients

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• ✓1 tbsp olive oil
• ✓1 garlic clove, crushed
• ✓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 ground coriander
• ✓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
• ✓Salt and pepper, to taste

Toppings

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

method

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1. 1

   Heat olive oil in a large frying pan over a medium to high heat.

2. 2

   Fry garlic, chilli, cumin and coriander powder until fragrant.

3. 3

   Add eggplant, capsicum, beans, corn, tomato, vegetable stock and quinoa. Season with salt and pepper.

4. 4

   Bring to a boil and then simmer for 20 minutes, or until quinoa is cooked.

5. 5

   Squeeze lime juice and add avocado and top with fresh coriander.