Chilli Con Quinoa

Lauren BarberLaurenBarber

Ingredients:

• 1 tsp turmeric
• 2 tsp ground coriander
• 400 ml vegetable stock
• Salt & Pepper to season
• 1/2 cup uncooked quinoa
• 1 onion
• 2 cloves of garlic
• 1 whole red chilli with seeds
• 1 red pepper
• 1 courgette
• 1 carrot
• 10 cherry tomatoes
• 1 tin of sweetcorn
• 1 tin of chickpeas
• 3 tbsp tomato puree
• 1 tsp cinnamon
• 2 tsp cumin

Instructions:

• Fry off the onions, garlic and fresh chilli in some coconut oil over a medium heat, with a drizzle of coconut oil for a couple of minutes.
• Add in the red pepper, courgette and carrot and saute off for another couple of minutes.
• Place your spices into the pan, with a pinch of salt and black pepper, and mix all together for another few minutes.
• Add the tomato puree, sweetcorn, chickpeas and cherry tomatoes and allow to cook for another few minutes.
• Once all the vegetables are coated in the spices, and are beginning to soften, add your uncooked quinoa, your vegetable stock and stir well.
• Place a lid on your pan and allow to simmer for 20 minutes - or until your quinoa is cooked through - you may need to check and add a little more liquid after around 10 minutes depending how juicy your tomatoes are!