Quinoa Chilli
Ingredients
- 50 g/1 3/4 oz red quinoa
- 1 tbsp olive oil
- 1 onion, diced
- 2 green chillies, deseeded and diced
- 1 1/2 tsp smoked paprika
- 1tsp chilli power
- 2 tsp cayenne pepper
- 2 garlic cloves, crushed
- 400 g/ 14 oz canned chopped tomatoes
- 400 g/ canned kidney beans, drained and rinsed
- 400 g/14 oz canned flageolet beans, drained and rinsed
- 100 ml /3 1/2 fl oz water
- 15 g /1/2 fresh coriander leave, chopped
- 2tbsp frozen sweetcorn kernels, thawed
Preparation
Sour cream, to serve (1) Cook quinoa according to the packet instructions
Meanwhile, heat the oil in a large saucepan, add the onion and sauté over a medium heat for 3-4 minute until soft
Add chillies to the pan and cook for 1 minute
Stir in the spices and garlic and cook for a further 1 minute
Drain the quinoa and add to the pan along with the tomatoes, beans and water
Bring to a simmer and cook for 30 minutes, stirring occasionally, until thickened
Stir in half the coriander leaves
Divide the chili between four warmed serving bowls and scatter the sweetcorn kernels and remaining coriander over the top
Serve with soya sour cream