Mexican style quinoa with guacamole
Altered from Forks Over Knives ‘Quinoa Stuffed Tomatoes’ 
Serves 4, 300 calories per serve.

Ingredients:

1 cup uncooked quinoa
1 tsp Massel vegetable stock
1 onion, diced
2 cloves garlic, minced
1/2 red capsicum, diced
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
3 gourmet tomatoes, diced

1 avocado
1/2 bunch fresh coriander, chopped
1 tbsp Byron Bay Green Jalapeno Chilli Sauce

Method:

1. Cook quinoa with 2 cups water and vegetable stock
2. In a pan sauté the onion and capsicum for 5 minutes
3. Add the garlic and cook for 1 minute
4. Add black beans, corn and cooked quinoa and cooked until heated through
5. Add diced tomatoes
6. For the guacamole mash the avocado with coriander and chilli sauce
7. Divide by 4 plates and serve with guacamole 
8. Enjoy!