RECIPE: Quinoa chilli with avocado and coriander
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.