Ingredients

• 160g organic quinoa
• 400g red kidney beans
• 40g tomato crushed bio
• 1 small can of corn bio
• 2 garlic cloves
• 1 avocado
• some sprigs of coriander
• olive oil
• 1 cube broth
• 1 Ancho
• 1 Cumin
• salt
• pepper

Preparation tips

1. Prepare the broth by diluting 1 cube of vegetable broth in 25cl of boiling water (13cl for 2 pers).

2. Peel and chop the garlic finely. Brown the garlic 30 sec. over low heat in a pan with a little oil.

3. Rinse the quinoa in a fine colander, add it to the pan with the red beans and the drained corn, crushed tomatoes, spices, salt and broth. Bring to a boil then lower the heat and simmer covered for 20 to 25 minutes. Discover at the end of cooking, if you see that your dish is still too liquid.

4. During cooking, cut the avocado into cubes, chop the coriander.

5. At the end of cooking, add the lawyer. Stir and serve immediately with coriander, to sprinkle on the plate according to everyone's tastes.