The blog post tonight was not going to be another meal but I was not sufficiently organised to take the appropriate photos, so here we are with tonight’s dinner.
Another night and another one pan meal – One Pan Mexican Quinoa and here is the link to the original recipe which I found on Facebook.
As always, mine has been adapted slightly so this is my version.
1/2 onion, finely chopped
1 birdseye chilli, chopped
1/2 teaspoon chilli powder
1 teaspoon cumin
1/2 can corn kernels
1 cup black beans (soaked and pre-cooked) – measured after cooking
4 slices hot salami, diced
15 olives, pitted and chopped
1 cup quinoa
3 cups water
1 teaspoon vegetable stock powder
300g cherry tomatoes
1 teaspoon powdered tomatoes
Lightly fry the onion, chilli and spices. Add all other ingredients except salami and olives. Simmer gently until the quinoa is cooked. Add more water as required. Stir in salami and olives. Serve topped with a little grated cheese.