Ingredients
60g (⅓ cup) quinoa, uncooked
180ml vegetable stock
1 small brown onion, finely chopped
2 garlic cloves, crushed
½ tsp ground cumin
½ tsp paprika
¼ tsp chili powder
300g tinned black beans, drained and rinsed
50g tinned corn kernels
250g tinned crushed tomatoes
lime juice, to taste
2 large capsicums
Preheat the oven to 180°C and line a large baking dish with baking paper.
Bring the quinoa and vegetable stock to the boil in a small saucepan over high heat, Reduce the heat to low and simmer, covered, for 10–12 minutes or until the liquid has been absorbed and the quinoa is tender.
Heat the oil in a large saucepan over medium heat. Add the onion and cook add the garlic, cumin, paprika and chili powder and cook for 1 minute
Add the black beans, corn and crushed tomatoes and cook for 3-4 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly.
In a bowl add black bean mixture, quinoa, lime juice, add salt and pepper if you like.
Spoon the black bean and quinoa mixture into each of the capsicums. Place them in the lined baking dish, cover with foil and bake in the oven for 15-20 minutes. Remove the foil and bake for a further 15-20 minutes.