We developed an enjoyable method of consuming quinoa. Anyone can make this quick and nutritious one-pot Mexican stew dish at home in less than 30 minutes.

Cook Time: 30 minutes | Serves 4 

Ingredients:
➤ 4 tbsp light Olive Oil
➤ 100 gms cubed Avocado 
➤ 2 tsp chopped Garlic
➤ 1 cup chopped Red Onion
➤ 1 cup Quinoa 
➤ 1 chopped Jalapeño
➤ 1/4th cup chopped Red Bell Pepper
➤ 1/4th cup chopped Yellow Bell Pepper
➤ 1/4 cup Green Peas
➤ 1/4 cup shelled American Sweet Corn 
➤ 1/4th cup cubed Carrot
➤ 1/2 cup Black Beans
➤ 4 tbsp Tomato Puree
➤ 1 & 1/4 cup Vegetable Stock
➤ Salt (to taste)
➤ 1/2 tsp Black Pepper Powder
➤ 1/2 tsp Cumin Powder
➤ 1/2 tsp Paprika
 
Cooking
➤ Take a medium-size heavy bottom pan with a tight-fitting lid & heat your oil. 
➤ Once hot, add in the garlic and onions. Sauté them for 2 to 3 minutes till the onions turn pinkish.
➤ Wash your quinoa gently under running water while rubbing it gently to get rid of the saponin. Add the quinoa to the pan and saute while stirring gently for 3-4 minutes, until it absorbs the oil.
➤ Toss in the veggies and cook this for 2 minutes on medium-high heat flame. 
➤ Add in the tomato puree and vegetable stock along with the spices. Give it a good mix & cover with a tight lid. 
➤ Turn the flame to low & cook this for roughly about 20 minutes. 
➤ Remove the pan from the heat and let the quinoa rest for 5 minutes after it has finished cooking and all the water has been absorbed. With a fork, lightly fluff the quinoa.
➤ Garnish with hand pluckk'd cilantro leaves, avocado cubes and a wedge of lime. Serve warm.