Black Bean and Corn Lettuce Cups with Chipotle Mayo

Steps

1. a small pot of salted water to the boil.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then leave to drain well.
3. While quinoa cooks, prepare veggies. Stand corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels; finely dice first measure of onion; remove core and seeds from first measure of capsicum then dice 1cm; dice courgette and tomato 1cm; drain and rinse black beans.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook first measure of onion and capsicum for 3–4 minutes, until softened. Add courgette, tomato, beans, corn, black bean spice mix and chilli (if using) and cook a further 2-3 minutes.
5. Remove pan from heat, stir through drained quinoa, lemon zest and first measure of lemon juice and season to taste. In a medium bowl place pineapple, cucumber, second measure of capsicum, second measure of onion and first measure of coriander and stir to combine.
6. In a small bowl mash avocado with a fork, stir through second measure of lemon juice, third measure of onion and second measure of coriander. In another small bowl, mix all chipotle mayo ingredients together. Remove base from cos lettuce and separate leaves.
7. spoon black bean and corn mix into lettuce cups and top with a dollop of guacamole, pineapple and cucumber salsa and chipotle mayo. Sprinkle over remaining coriander and serve remaining pineapple cucumber salsa on the side.