300 g Quinoa
2 Shallots
1 Clove of garlic
1 Red pepper
250 g Chestnut mushrooms
15 g Fresh coriander
2 Tbsp (olive) oil
600 ml Vegetable stock
2 Tbsp Cajun Spices PURE
200 g Black beans
175 g Cannellini beans
150 g Corn
100 g Grated cheddar
Salt, to taste
Ingredients
Method
Rinse the quinoa under cold water. Chop the shallots and crush the garlic. Cut the chestnut mushrooms into quarters. Cut the bell pepper into cubes. Finely chop the coriander. Rinse the black and cannellini beans under cold water and drain.
Fry the shallot and garlic in the olive oil until translucent. Fry the chestnut mushrooms and bell pepper briefly. Add the quinoa and glaze with the vegetable stock.
Stir occasionally in the pan until the stock has evaporated and the quinoa is cooked.
Mix the Cajun Spice PURE through the risotto and add the beans and corn.
Heat briefly until all ingredients are warm. Garnish with coriander and cheddar.
