Quinoa Chilli With Avocado Coriander Food
QUINOA CHILLI WITH AVOCADO & CORIANDER
Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 55m
Number Of Ingredients 16
Steps:
- Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
- Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
- Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.
Nutrition Facts : Calories 565 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 21 grams sugar, Fiber 20 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
QUINOA CHILI
A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!
Provided by Gingerbreadgirlz
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
- Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
- Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 52.8 g, Cholesterol 44.9 mg, Fat 11.5 g, Fiber 14.8 g, Protein 27.5 g, SaturatedFat 3.4 g, Sodium 704.6 mg, Sugar 2.8 g
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