Quinoa chilli with avocado & coriander

5-a-day calcium chilli fibre folate healthy iron low calorie low fat plant based quinoa vegan

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

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.

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.

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.

Quinoa chilli with avocado &amp; coriander

Ingredients

Method

Quinoa chilli with avocado & coriander