Serves: 4

Ingredients: 

• 2 tablespoons extra virgin oil

• 1 small red onion, finely diced

• 4 garlic cloves, crushed

• 2 capsicums, diced

• 1 x 400g tin black beans, drained and rinsed

• 375ml vegetable stock

• 750g tinned whole peeled tomatoes

• 300g frozen corn kernels

• 200g black and white quinoa, rinsed

• 1 tablespoon smoked paprika, plus extra, to serve

• 1 teaspoon ground cumin

• 1 lime, juiced

• 50g coriander leaves

• Pink salt and freshly ground black pepper

• Greek-style yoghurt, to serve

Method: 

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and capsicum, and cook for 2 minutes until fragrant.

2. Add the black beans, stock, tomatoes, corn, quinoa, paprika and cumin to the pan. Cover the lid, turn the heat down to low and cook for 25-30 minutes until cooked through, the liquid has reduced fully and the quinoa is fluffy. Stir in the lime juice and coriander, and season with salt and pepper. If desired, add a few dollops of Greek-style yoghurt and an extra sprinkle of smoked paprika.