Mexican Spiced Squash (v)

Put a large saucepan of water on to boil (amount specified in the ingredient list). When boiling, add the vegetable stock pot and stir to dissolve. Lower the heat to medium and add the quinoa. Cook uncovered, until the quinoa is tender and the seed has split, 11-12 mins. When done, drain in a sieve and leave to cool.

Chop the vine tomato into 1cm chunks. Pop in a mixing bowl and season with a pinch of salt. Halve the avocado lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Chop the flesh into 1cm chunks and add to the tomato. Zest the lime. Mix half the zest into the salsa, along with a squeeze of lime juice. Mix well and set aside.

Drain the black beans in a colander and rinse under cold water. Add to the salsa. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add half to the salsa. Roughly chop the coriander (stalks and all) and stir it in too. Add a pinch of the remaining fajita seasoning and the olive oil (amount specified in the ingredient list). Taste and adjust with salt, black pepper or more spice if you like it hot!

Mix the remaining chopped mint through the sour cream. Add a pinch of salt and set aside. Transfer the (now cooled) quinoa to a large bowl and add a squeeze of lime juice, the remaining zest and a pinch of fajita seasoning. Mix together and add salt to taste.