|200 g||quinoa — uncooked, rinsed|
|1||knorr vegetable stock pot|
|30 ml||olive oil|
|2||red onions — finely chopped|
|2||garlic — cloves, finely chopped|
|15 ml||rajah mild and spicy curry powder|
|400 g||cowpeas — cooked and drained|
|1||green jalapeño pepper — deseeded and finely chopped|
|400 g||yellow tomatoes — chopped|
|1 x 400 g||canned whole-kernel sweetcorn — drained|
|1||avocado — cut into large chunks|
|salt — to taste|
|pepper — to taste|
|125 ml||sour cream|
|1||lime — juiced|
|1||spring onions — chopped|
|1||fresh coriander — chopped|
Cook the quinoa according to the instructions on the packet, adding the KNORR Vegetable Stock Pot to the water in which you cook it. Drain and place in a large mixing bowl.
Heat the olive oil in a pan and fry the onions until soft. Add the garlic and Rajah Mild and Spicy Curry Powder, and fry for 2 more minutes.
Stir in the cooked cowpeas and chopped jalapeño pepper, and allow to heat through.
Add the cowpea mixture to the quinoa along with the tomatoes, sweetcorn and avocado, and mix gently together. Season to taste with salt and black pepper.
Mix the sour cream with the lime juice and chopped spring onions.
Tip the quinoa into a serving bowl, garnish with chopped coriander and serve with the sour cream mixture.
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