Ingredients;
Veggie Stock Concentrate 1 table spoon
Bell Pepper 1
Lime 1
Cilantro 1 small bunch
Jalepeno 1
Corn 1 cup
Black Beans Cooked 0.5 cup
Quinoa 0.5 cup
Pumpkin seeds roasted for garnish
cumin powder 2 tsp
Feta cheese how much ever you want
Olive Oil 1 tsp
Time: 20 mins to eternity depending on how fast you cook.
Preparation:
Wash all produce and cut them up however you fancy to eat them. (make sure to use part of the cilantro stem or you are wasting cilantro)
Bring 1.5 cups – 2 cups of water to boil and add stock concentrate to it, mix well.
Once it is boiling add quinoa and cook till tender and bloated, probably takes 10-15 mins.
Have half a cup of cooked black beans and sweet corn ready on the side.
In a big sauce pan, fry the chopped jalepenos with some olive oil, then add the cumin powder and corn. Cook till corn is cooked. Toss in the beans for a couple of minutes till it heats up, season with salt, pepper, {mirchi(paprika), chat/garam masala whatever(to taste) optional}.
Add the quinoa, feta cheese and squeeze 0.5 lime. Make nice cool soothing nimbu paani(lemonade) with other half. If you don’t know how to make nimbu paani then you don’t belong in the kitchen, please don’t create issues for others, remain seated in front of the laptop.
Add half the finely chopped cilantro and mix well, quinoa will be lumpy otherwise.
Add to serving vessel and garnish with remaining cilantro and serve with cool nimbu paani.