RECIPE: Quinoa chilli with avo­cado and co­rian­der

Scottish Daily Mail - - Freeview Primetime Planner -

TASTY meat-free dish. Serves: 2. 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 80g quinoa, rinsed un­der cold wa­ter 400g can black beans, rinsed Hand­ful of co­rian­der 2 tbsp yo­ghurt 1 avo­cado, stoned, peeled and sliced


1 Heat oil in a non-stick fry­ing pan and fry onion and gar­lic for eight min­utes. Add pep­per and spices to taste and fry for one minute more.

2 Tip in toma­toes and a can of wa­ter, oregano, bouil­lon and quinoa, then cover and sim­mer for 20 min­utes.

3 Stir in black beans and cook, un­cov­ered, for five min­utes more. Add most of co­rian­der, then serve topped with yo­gurt, re­main­ing co­rian­der and avo­cado slices.

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