Quinoa chilli

Ingredients

serves 4

• 150g quinoa
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp turmeric
• 1 tsp chilli powder
• 300ml vegetable stock
• 400g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 carrot, chopped into small chunks
• 1 pepper, chopped
• 1 courgette, chopped
• 1 400g can kidney beans, drained and rinsed
• Handful of fresh coriander, finely chopped

Directions

1. In a small pan, add the quinoa and 400ml cold water. Bring to the boil, then reduce the heat and cook for 15 minutes, until the quinoa is almost done but has a slight crunch.
2. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and cook for another 2 minutes, or until soft.
3. Add the cumin, paprika, turmeric and chilli powder and cook for 1 minute. Add the carrot, pepper and cougette and cook for 2-3 minutes.
4. Add the kidney beans, chopped tomatoes, tomato paste and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
5. Add the cooked quinoa and continue to stir and simmer until slightly thickened.
6. Stir in half the coriander. Serve with tortilla chips and guacamole, and top with the remaining fresh coriander.