Quinoa chilli with avocado & coriander
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionsliced
- 2 garlic cloveschopped
- 1 green pepperchopped
- 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 quinoarinsed under cold water
- 400g can black beansdrained and rinsed
- generous handful of corianderchopped
- 2 tbsp bio yogurtor coconut yogurt (optional)
- 1 small avocadostoned, peeled and sliced
Nutrition: Per serving
- kcal565low
- fat21glow
- saturates4g
- carbs63g
- sugars21g
- fibre20g
- protein22g
- salt0.4g
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.
