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.
- 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.
- 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.
- Stir in avocado, lime juice and coriander.
- Serve immediately.