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.