| ► Makes 2 Large Portions | |
| ½ cup (100g) quinoa
1 cup (250ml) vegetable stock ½ green pepper 1 red chile 1 small onion 1 garlic clove 1½ tbsp olive oil 2½ tbsp tomato purée 14oz (400g) can have chopped tomatoes 1 cup (140g) sweetcorn 7oz (200g) kidney beans 1 tbsp lime juice pinch of sea salt pinch of freshly ground white pepper 1 tsp chili powder, or to taste pinch of dried oregano pinch of ground cumin 1 tsp maple syrup |
Run the quinoa under water in a strainer until the water flows clear, then cook it in the simmering stock for about 15 minutes, or according to the package instructions. Drain in a strainer, rinse with cold water, and set aside. Slice the pepper and chile in half lengthwise and remove the seeds. Chop the pepper into bite-sized cubes and finely chop the chile. Peel the onion and garlic and chop finely.
Heat the oil in a large pan and sauté the pepper, chile, onion, and garlic over medium heat. Add the tomato purée and briefly sauté this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
Drain the sweetcorn and beans in a strainer, rinse with cold water, and fold into the sauce with the quinoa. Let everything continue to simmer for 5 minutes. Adjust the flavour by adding lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste. Leave to cool, chill, and briefly reheat before serving. |
SPICY QUINOA CHILI
