Quinoa chilli with avocado & coriander

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  sliced

• garlic cloves↗2

  chopped

• green pepper↗1

  chopped

• smoked paprika↗½-1 tsp tsp
• chilli powder↗½-1 tsp tsp
• cumin↗2 tsp tsp
• coriander2 tsp tsp
• chopped tomatoes400g can g
• dried oregano↗½ tsp tsp
• vegetable bouillon powder↗2 tsp tsp

  (check the label if you’re vegan)

• quinoa↗80g g

  rinsed under cold water

• black beans↗400g can g

  drained and rinsed

• coriandergenerous handful of

  chopped

• bio yogurt↗2 tbsp tbsp

  or coconut yogurt (optional)

• small avocado↗1

  stoned, peeled and sliced

Step-by-step instructions

1. 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.

2. 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.

3. 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.