Squash and quinoa chilli
Chilli sin carneis more and more popular – and not only for vegetarians! This squash and quinoa chilli is a super healthy version, and it’s really delicious. You can make it even hotter by adding more chilli powder.
Ingredients
Method
- Soak the quinoa in water for 10 minutes. Drain and set aside.
- Peel the squash, scrape out the seeds, then cut the flesh into 2cm cubes.
- Finely chop the onion & garlic and gently fry them for 5 minutes in a little oil heated in a heavy-based saucepan .
- Mix together the spices, add this to the onion, fry for a minute.
- Stir in the tomato paste, then add the drained quinoa and squash pieces.
- Add the chopped tomatoes and enough water/stock to cover the vegetables completely.
- Cook for about 15 minutes.
- When the squash has softened and the sauce thickened, add the beans and heat through for 2-3 minutes.
- Chop the coriander and stir most of it in.
- Serve warm and scatter the remaining herb on top.