Vegan Black Bean and Quinoa Chilli

Charmaine Lu -
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • Olive oil
  • 2 tsp ground cumin
  • 1 tsp each smoked paprika and chilli powder
  • 200g rinsed quinoa
  • 600ml hot veg stock
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • Avocado and chopped coriander, to serve
  • Fry the garlic, onion and chilli in a splash of oil to soften, then add the spices and some seasoning. Tip in the quinoa, tomatoes, beans and stock, mix well and bring to a simmer.
  • Cook, covered, for about 30 mins on a low heat until the quinoa is tender and the sauce is nicely thickened. Top with some chopped coriander and sliced avocado, and serve.
40 mins
4 serving