Chipotle cod with zesty quinoa
Ingredients
- 2 tbsp chipotle paste
- 2 tsp olive oil
- 1 tsp runny honey
- ¼ tsp ground cumin
- 2 x 125g cod fillets
- 1 x 198g tin sweetcorn, thoroughly drained
- 1 x 215g tin kidney beans, rinsed and drained
- 1 x 250g pack pre-cooked red and white quinoa (we used Merchant Gourmet Simply Cooked)
- juice of 1 lime, plus wedges to serve
- small handful of coriander, finely chopped, plus extra leaves to garnish
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