Latin Quinoa Soup

• 1 medium Yellow onion
• 1 medium Red pepper
• 3 cloves Garlic
• 2 tsp Ground cumin
• 120 g Quinoa
• 400 g Canned chopped tomatoes
• 1 liter Vegetable stock
• 400 g Canned black beans
• 200 g Sweet corn kernels
• 1 large Lime
• 20 g Fresh coriander

1. Finely chop the onion, dice the red pepper, and finely chop the garlic. Rinse the quinoa in a sieve under cold water until the water runs clearer. Finely chop the coriander and set it aside for serving.
2. Put a large pot over medium heat and add the onion and red pepper with a small splash of vegetable stock to stop them catching. Cook for 6 to 8 minutes, stirring, until softened. Stir in the garlic and ground cumin and cook for 1 minute until fragrant.
3. Add the quinoa, canned chopped tomatoes, and the remaining vegetable stock. Bring to the boil, then reduce to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the quinoa is tender.
4. Stir in the black beans and sweet corn and simmer for 5 minutes, until everything is hot through. Squeeze in the lime juice, then taste and add a little more lime if you like it brighter. Ladle into bowls and finish with the fresh coriander.

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