Frances Walsh

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 1 medium size carrot, finely diced
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, crushed
  • 1 small bunch coriander, stalks chopped and leaves set aside
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 cup passata
  • 500ml vegetable stock
  • 1/3 cup quinoa
  • 1 400g tin black beans, drained and rinsed
  • 1 lime
  • 1 ripe avocado
  • 2 tbsp Greek yogurt
  • Salt & Pepper

Method

Heat the olive oil in a large saucepan over a low to medium heat. Add the onions, carrots and green peppers and cook for 5 minutes before adding the garlic and chopped coriander stems. Cook for a further 2 minutes before adding the spices. Stir well and cook for a further 2 minutes.

Add the passata and vegetable stock and bring to a boil. Rinse the quinoa in a fine sieve and add it to the saucepan. Reduce the heat and allow the chilli to simmer for 15 minutes or until the quinoa is fluffy.  Add the drained black beans to the saucepan, stir well and allow to cook for a further five minutes.

To serve, spoon into bowls and add a squeeze of lime juice, a dollop of mashed avocado and a spoon of Greek yogurt. Sprinkle some freshly chopped coriander leaves on top and enjoy x