Spicy Quinoa and Vegetable Chili
Ingredients
- 100g (3 1/2 oz) quinoa
- 250ml (g fl oz) vegetable stock
- 1/2 green pepper
- 1 red chilli
- 1 small onion
- 1 garlic clove
- 1 1/2 tbsp olive oil
- 2 1/2 tbsp tomato purée
- 400g can of chopped tomatoes
- 1/2 x 400g can kidney beans
- 1 tbsp lime juice
- Pinch of sea salt
- Pinch of freshly ground white pepper
- 1 tsp chilli powder, or to taste
- Pinch of dried oregano
- Pinch of cumin
- 1 tsp maple syrup
Preparation
Run the quinoa under a tap in a sieve until the water flows clear, then cook it in the simmering stock for about 15 minutes, or according to the packet instructions. Drain in a sieve, rinse with cold water, and set aside. Slice the pepper and chilli and courgette in half lengthways and remove pepper seeds. Chop the pepper and courgette into bite size cubes and finely chop the chilli. Peel the onion and garlic and chop finely.
Heat the oil in a large pan and sauté the pepper, chilli, onion, and garlic over a medium heat. Add the tomato purée and briefly sauté this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
Drain the sweetcorn and beans in a sieve, rinse with cold water, and fold into the sauce with quinoa. Let everything continue to simmer for 5 minutes. Adjust the flavours by adding lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup to taste. Leave to cool, then chill. Briefly reheat before serving.
