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Quinoa chilli with avocado & coriander | Daily Dine

Quinoa chilli with avocado & coriander

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

dinnersupper💪healthy💪low-calorielow-fat🥬plant-basedquinoa🥬vegan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 2

Nutritional Information

Calories:565 kcal

Carbohydrate:63 g

Fat:21 g

Dietary Fiber:20 g

Protein:22 g

Saturated Fat:4 g

Sodium:0.4 mg

Sugar:21 g

Ingredients

1 tbsp rapeseed oil

1 onion sliced

2 garlic cloves chopped

1 green pepper chopped

1/2-1 tsp smoked paprika

1/2-1 tsp chilli powder

2 tsp cumin

2 tsp coriander

400g can chopped tomatoes

1/2 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

Instructions

Step 1
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.
Step 2
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.
Step 3
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.