SPICY QUINOA CHILI

SERVES 2 LARGE PORTIONS

1/2 cup (100 g) quinoa

1 cup (250ml) vegetable stock

1/2 green pepper

1 red chile

1 small onion

1 garlic clove

1 1/2 tbsp. olive oil

2 1/2 tbsp. tomato purée

14 oz. (400 g) can have chopped tomatoes

1 cup (140 g) sweetcorn

7oz. (200 g) 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

NUTRITIONAL VALUES

Calories: 736kcal
Fat: 15.9g (2.2g S.Fat)
Carbs: 122.2g
Protein: 34.2g
Sugar: 15.5g
Sodium: 199mg

METHOD

In a strainer, rinse the quinoa until the water runs clear, then cook it in the simmering stock for about 15 minutes, or according to the package directions. Set aside after draining in a strainer and rinsing with cold water. Remove the seeds from the pepper and chile by cutting them in half lengthwise. Chop the pepper into bite-sized cubes and the chile finely. Peel and finely chop the onion and garlic.

In a large skillet, heat the oil and sauté the pepper, chile, onion, and garlic over medium heat. Sauté the tomato purée with the other ingredients for a few minutes. Cook for 5 minutes after adding the tomatoes.

In a strainer, drain the sweetcorn and beans, rinse with cold water, and fold into the sauce with the quinoa. Allow everything to simmer for another 5 minutes. To taste, season with lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup. Allow to cool, chill, and reheat briefly before serving.