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.