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