
Mexican Beans with Quinoa and Guacamole

Serves | 2 adults and 2 toddlers
Age appropriate | 12 months plus
Prep time | 2 minutes
Cooking time | 15 minutes
INGREDIENTS:
Olive oil
1 x 400g tin kidney beans, drained
1 x 400g tin of chopped tomatoes
2 TBSP low sodium tomato paste
150ml chicken or beef broth
Half a medium red capsicum, chopped into small squares
2 garlic cloves
2-3 spring onion stems, finely sliced
1 1/2 TSP ground cumin
2 TSP sweet paprika
2 TSP oregano
2 stalks of spring onion, sliced
1 cup of quinoa
Guacamole
1 avocado, flesh scooped out
1 stalk spring onion sliced
Juice of 1 lime
2 cherry tomatoes
Coriander to garnish and add into guacamole
METHOD:
- In a medium pot, bring water to a boil and cook the quinoa for about 10 minutes. Drain and set aside.