Quinoa chilli

Quinoa chilli

Ingredients

serves 4
  • •150g quinoa
  • •1 tbsp olive oil
  • •1 large onion, finely chopped
  • •2 garlic cloves, minced
  • •1 carrot, finely chopped
  • •1 pepper, chopped
  • •1 courgette, chopped
  • •½ tsp chilli powder
  • •1 tsp cumin
  • •1½ tsp smoked paprika
  • •¼ tsp turmeric
  • •¼ tsp sea salt, to taste
  • •2 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 400g can kidney beans, drained and rinsed
  • •300ml vegetable stock
  • •Handful fresh coriander, finely chopped

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
  3. 3. Stir in the spices, salt and tomato paste and cook for 2 minutes. Stir in the pepper and courgette until coated.
  4. 4. Add the kidney beans, chopped tomatoes and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the veggies are softened and the chilli has slightly thickened.
  5. 5. Stir in the cooked quinoa.
  6. 6. Remove from the heat and stir in ¾ of the coriander. Top with the remaining coriander. Serve with tortilla chips and guacamole (see recipe).
Baker Beanie Author

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