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Quinoa chilli with avocado & coriander

Quinoa chilli with avocado & coriander served in a bowl

Quinoa chilli with avocado & coriander

Name: Quinoa chilli with avocado & coriander
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.8 out of 5.59 ratingsRate

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

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal565

low
fat21g

low
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.

Recipe from Good Food magazine, November 2019

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A star rating of 4.8 out of 5.59 ratings

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