Quinoa chilli beans. Serves 8 - 10 small serves
Ingredients 250 grams Quinoa 4 garlic cloves 1/2 tbsp ground cumin 1/2 tbsp ground coriander 1/2 tbsp ground tumeric 600ml of tomato puree, or 2 tins of chopped tomatoes 2 carrots, diced 2 zucchini in large chunks 1 tin red kidney beans chilli to taste (Optional) 1 small can lite coconut milk (Optional) Fresh corinader
Method Rinse the quinoa and put aside to drain Fry the garlic and spices in a saucepan until fragrant. Add the tomato puree. Fill the puree jar (or tins) with water and add this as well. Add quinoa, carrots and zucchini and bring to the boil. Add drained and rinsed kidney beans. Cook until little tails start to pop out of quinoa, and vegetables are to your liking. Stir in coconut milk (or yoghurt) if using. Garnish with optional fresh coriander.
(Published in sections: Recipes :: )