Easy Quinoa chilli with avocado & coriander

• Preparation and cooking time

  • Prep:10 mins
  • Cook:45 mins
• Easy
• Serves 2

Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat

Nutrition: Per serving

Highlight	Nutrient	Unit
low in	kcal	565
low in	fat	21g
	saturates	4g
	carbs	63g
	sugars	21g
	fibre	20g
	protein	22g
	salt	0.4g

Ingredients

• 1 tbsp rapeseed oil
• 1 onion , sliced
• 2 garlic cloves , chopped
• 1 green pepper , chopped
• ½-1 tsp smoked paprika
• ½-1 tsp chilli powder
• 2 tsp cumin
• 2 tsp coriander
• 400g can chopped tomatoes
• ½ tsp dried oregano
• 2 tsp vegetable bouillon powder (check the label if you’re vegan)
• 80g quinoa , rinsed under cold water
• 400g can black beans , drained and rinsed
• generous handful of coriander , chopped
• 2 tbsp bio yogurt or coconut yogurt (optional)
• 1 small avocado , stoned, peeled and sliced

Method

• STEP 1

  Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

• STEP 2

  Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

• STEP 3

  Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

• Source Link

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