Ingredients

• 1 tsp olive oil
• 2 cloves garlic, minced
• ½ tsp jalapeno/ fresh green chili, minced
• 1 cup quinoa, soaked
• 1 cup vegetable broth
• 1 cup black beans/ Rajma, cooked
• 1 cup roasted tomato, chopped, skinned
• 1 cup sweet corn
• ½  tsp chili powder
• ½ tsp cumin powder
• Salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tbsp chopped fresh coriander leaves
• 1 bulb iceberg lettuce
  

Process

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Remove from the fire &Stir in avocado, lime juice and cilantro.
• Take big spoon of quinoa mixture in lettuce leaf, roll and serve.