This article was written for Annabel & Grace, which is now part of Rest Less.
Quinoa Chilli with Avocado & Coriander
Difficulty: Easy2
servings10
minutes45
minutes565
kcalPack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat. I love the combo of cool avocado with hot chilli. This plate of food is really very moreish, so whether you are a meat-eater, veggie or vegan, you are bound to enjoy this one!
Ingredients
1 tbsp rapeseed oil
1 large onion , sliced
2 large 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
Directions
- 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.