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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 small butternut squash about 750g
  • 100 g quinoa
  • 1 Tbsp tomato purée
  • 1 tin chopped tomatoes 400 g
  • About 200ml of water or vegetable stock
  • 1 tin kidney beans 400 g drained
  • 1 handful fresh coriander
  • For the chilli spice mix:
  • ½ tsp paprika powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp chilli powder or more

Method
 

  1. Soak the quinoa in water for 10 minutes. Drain and set aside.
  2. Peel the squash, scrape out the seeds, then cut the flesh into 2cm cubes.
  3. Finely chop the onion & garlic and gently fry them for 5 minutes in a little oil heated in a heavy-based saucepan .
  4. Mix together the spices, add this to the onion, fry for a minute.
  5. Stir in the tomato paste, then add the drained quinoa and squash pieces.
  6. Add the chopped tomatoes and enough water/stock to cover the vegetables completely.
  7. Cook for about 15 minutes.
  8. When the squash has softened and the sauce thickened, add the beans and heat through for 2-3 minutes.
  9. Chop the coriander and stir most of it in.
  10. Serve warm and scatter the remaining herb on top.