You know when I taught you the value of adding spices and flavours to your quinoa, or millet, or couscous?

There's so much more, you guys!

This next recipe was so flavourful, spicy, yummy, and flippen easy to make. One pot and a few tins of goodness, and you've got yourself a Mexican treat.

I think that it's always a good idea to dry fry your quinoa or millet for two or three minutes before adding boiling water, just to activate the flavours. Be so careful not to forget that you are dry frying them or you're going to burn that poor pot and lose your 'grain.'

After dry frying it, add a can of diced tomatoes, or Mexican style tomatoes if you have such a thing in your country (yuuuuuum), and maybe a cup of boiling water. Wait until the mixture comes to the boil and then let it simmer on a very low heat for another fifteen minutes.

Honestly, it looks dodgy and the sound that it makes when you stir it makes your face make ugly expressions because it is quite sludgy, but eat it with some of the right add-ons and 'delish!'

I chose guacamole (mashed avocado, 2 tablespoons of lemon juice, and salt and pepper) with plain yoghurt. But the choices are many, you can sprinkle grated cheddar cheese on top, or dollop salsa or sour cream over it. You could even spoon the meal onto nacho chips if your heart so desires.