This is a fantastic, colorful, festive dish. And a great way to eat a rainbow of vegetables!
2 cups cooked quinoa
1/2 cup cooked black beans (I've added in some cooked black beluga lentils too, just because I had them in my pantry)
Kernels from 1 ear corn
200ml tomato passata
1 tomato, diced
1/2 capsicum, diced
2 green onions, finely sliced
1 small or 1/2 large onion, diced
1 clove garlic, minced
1 chilli, deseeded and finely sliced ( or more of you like it super-spicy!)
1 teaspoon cumin
Salt and pepper to taste
1-2 teaspoons olive oil
Heat oil in frying pan and add onion. Cook on medium heat until onion is translucent.
Add all other ingredients to pan and simmer until cooked.
Serve with diced avocado and garnish with coriander.