How to make red quinoa, corn and chilli beans

As sweetcorn comes into season, try it in this Mexican-style quinoa dish that's colourful and easy. Just make sure to eat it with a cold cerveza

Red quinoa, corn and chilli beans

Prep and cook: 40 mins

Serves 2

1 red onion, peeled and finely diced
1 red pepper, deseeded and thinly sliced
1 tsp dried thyme
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove, peeled and finely chopped
1 chilli, deseeded and finely chopped
½ tbsp tomato purée
200ml passata​
1 tin kidney beans, drained and rinsed
125g red quinoa, rinsed
400ml veg stock
1 sweetcorn cob, kernels chopped off
2 tbsp pumpkin seeds
small bunch of coriander, chopped
1 lime
Oil for frying 
Salt and pepper 

Heat 1 tbsp oil in a large saucepan. Gently fry the onion and pepper for 10 mins, stirring occasionally. Add a splash of water if it looks like catching.

Stir in the dried herbs and spices, garlic, and chilli to your taste for heat. Stir in the tomato purée and passata. Add the kidney beans, quinoa and stock. Season. Stir, bring to a low boil and cook for 5 mins.

Add the sweetcorn. Cook for a further 10 mins. Dry toast the pumpkin seeds in a frying pan for 1-2 mins, until smelling fragrant.

When the quinoa is tender, stir in ¾ of the coriander. Check the seasoning and add a squeeze of lime juice, to taste. Serve topped with pumpkin seeds and remaining coriander.

Recipe from Riverford.co.uk