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Quinoa Panna

Yields1 Serving

 1.5 tbsp vegetable broth
 100g black bean lentils
 1 red chilli
 1/3 zucchini
 200g quinoa
 100g onion
 2 tbsp olive oil
 2 tbsp tomato puree
 3 garlic cloves
 280g sweetcorn
 295g crushed tomatoes
 1/2 tbsp cumin
 1/2 tbsp paprika spice
 For Guacamole:
 2 avocados
 2 limes
 1 red pepper
 Sea salt
 Black pepper

Boil the black bean lentils in the water with the broth.


Chop the chili, onion and zucchini.


Fry the tomato puree, 2 out of the 3 garlic cloves, zucchini, onion and chili.


Add the quinoa, 4dl of water, sweetcorn and 1/2 tbsp vegetable broth, cumin, paprika powder, 1 tsp sea salt, 1 pinch black pepper. Leave to boil for around 15 minutes.


Add the black bean lentils to the stew.


Prepare the Guacamole by taking 2 avocados. the juice from 1/2 lemon, 1 pressed garlic clove, 2 pinches of sea salt and 1 pinch of black pepper. Mix together in a blender.


Serve with paprika, lime and tortilla chips (optional).

Nutrition Facts

Serving Size 2-3 servings