Super Simple Quinoa Chilli
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 small red onion
- 3 cloves garlic
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon tomato purée
- 8 oz quinoa
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 1 x 14 oz tin red kidney beans
- 2 tablespoons almond butter
- 1 tablespoon brown rice miso paste
- 1 tablespoon maple syrup
- 1 lime
- 1 handful of coriander
- 1 avocado
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Place a large, heavy-bottomed pan over medium–high heat and add a drizzle of olive oil. Once hot, add the red onion, garlic and a sprinkle of salt and pepper. Cook for 4–5 minutes, until softened and translucent.
Step 2
Add the paprika, cumin and tomato purée, stirring until everything is coated in the spices and tomato. After about a minute, the mixture should smell lovely and fragrant. At this point, add in the quinoa, drained chickpeas and kidney beans, and the tin of tomatoes. Fill the empty tin with water and add this liquid to the pan. Cover the pan and leave to simmer for 30 minutes, stirring occasionally to prevent the quinoa from sticking to the bottom of the pan.
Step 3
Once the quinoa is tender, stir in the almond butter, lime juice, miso and maple syrup. Adjust seasoning to taste, and serve with extra lime squeezed over. We also love topping this with chopped avocado and some coriander.
Step 4
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