Ingredients

• Jiwa Organic Quinoa- 1 cup, cooked
• Olive oil-¼ cup
• Garlic- 1 tsp
• Dried mint- 2 tbsp.
• Lemons- 3-4
• Onion-¼ cup
• Tomato-¼ cup
• Capsicum-¼ cup
• Basil leaves- few
• Tomato paste- 1 tbsp.
• Mexican seasoning- 2 tbsp.
• Red kidney beans- ½ cup, pressure cooked
• Sweet corn- ½ cup, boiled
• Mexican peppers- 2-3
• Lettuce- few leaves, loosely torn
• Cherry tomatoes- handful- halved
• Avocado- 1
• Salsa- 2 tbsp.
• Paprika- to taste
• Salt to taste

Method

• In a pan, heat 1 tbsp. olive oil, add in 1 tsp of Garlic and toss. Add in 2 tbsp. of dried mint, and give it a quick mix.
• Next add in a cup of Organic Cooked Quinoa, some salt and a generous squeeze of lemon. Cook for a minute or so.
• Add the Organic Cooked Quinoa to a bowl and in the same pan add another spoon of oil.
• Add in a quarter cup chopped onions, tomatoes, capsicum, some basil and sauté. Add in a generous spoonful of tomato paste, 2 tbsp. of Mexican all spice, and toss well.
• Finally add in ½ cup cooked kidney beans, and season with some salt and paprika. If needed, add in a tbsp. of water.
• When the beans are done, plate them next to the quinoa, and oil the pan for our next element- the sweet corn. In goes some oil again, just a bit this time- and then some basil, chilli flakes, and boiled sweet corn- about ½ a cup
• Season with some salt, and roast on high flame. Also add some Mexican peppers in one corner of the pan to roast.
• On the side, mix a quick salad – Some torn lettuce, sliced onions, halved cherry tomatoes, lemon juice, pinch of salt, and a crush of pepper.
• Plate all the elements in a bowl.
• Top with fresh salsa, some sliced avocado, and a lemon wedge!