Quinoa Panna

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).

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