Quinoa is an incredibly nutritious grain that is also very light and fluffy, making it a perfect one to match with a hearty main.
Place quinoa in a fine sieve and rinse well under a tap.
Cook according to packet instructions until tender. All the water should be fully absorbed – if not, drain well through a fine sieve. Allow to cool completely.
While quinoa is cooling, heat oil and butter in a large, heavy-based frying pan over high heat and add the garlic and onion and cook for 4-5 mins over a medium to low heat till well softened. Add the spices, salt and pepper and mix well before adding the corn kernels and zucchini. Add ¼ cup water and mix well. Keep stirring to prevent sticking as the water is cooked away, but continue to cook until dry.
Blanch the beans in boiling water for 2-3 mins, drain and refresh in ice-cold water immediately. Add in the cooked quinoa along with all remaining herbs and cooked beans and mix well to combine.
1 cup uncooked white quinoa
2 tablespoons butter
1 tablespoon oil
2 cloves garlic, peeled and crushed
1 small red onion, finely diced
½-2 teaspoons chilli flakes, depending on your taste
½ teaspoon La Chinata sweet smoked paprika
½ teaspoon ground allspice
Salt and pepper to taste
3 cobs corn, husked and kernels removed
3 small zucchini, finely diced
Bag of green beans, finely sliced 1 bunch coriander leaves, coarsely chopped