Capsicana Recipes - Mexican Chilli & Honey Quinoa
Capsicana Recipes - Mexican Chilli & Honey Quinoa

Mexican Chilli & Honey Quinoa

This is Fab ! Create a super tasty Mexican quinoa dish in just twenty minutes using my Mexican Chilli & Honey Cooking Paste.

Capsicana - Mexican Chilli & Honey Cooking Paste
  • 128g quinoa
  • 1 Pack Capsicana refried black beans
  • 128g sweetcorn (canned or frozen)
  • 1 avocado, peeled, halved and diced
  • 2 cloves of garlic
  • 1 jalepeno minced
  • 240ml vegetable stock
  • 2 tablespoons of chopped fresh coriander
  • 1 tablespoon olive oil
  • Juice of 1 lime

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  1. Heat olive oil in a large skillet over medium to high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable stock, Capsicana refried black beans, tomatoes, corn and Capsicana Chilli & Honey Cooking Paste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.
  3. Stir in avocado, lime juice and coriander.
  4. Serve immediately.

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