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
- 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.
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