QUINOA CHILLI WITH AVOCADO & CORIANDER

Quinoa chilli with avocado & coriander image

Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 16

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Ingredients

1 tbsp rapeseed oil
1 onion , sliced
2 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 (check the label if you're vegan)
80g quinoa , rinsed under cold water
400g can black beans , drained and rinsed
generous handful of coriander , chopped
2 tbsp bio yogurt or coconut yogurt (optional)
1 small avocado , stoned, peeled and sliced

Steps:

Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Nutrition Facts : Calories 565 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 21 grams sugar, Fiber 20 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium