CHILLI BEANS WITH QUINOA

This recipe is on high rotation in the Bindi kitchen as it ticks all the healthy boxes. Try making a big batch on a Sunday afternoon and your meals for the week are sorted. This chilli is packed full of plant based protein and nutrients to power you through a heavy training week.

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CHILLI BEANS WITH QUINOA
This recipe is on high rotation in the Bindi kitchen as it ticks all the healthy boxes. Try making a big batch on a Sunday afternoon and your meals for the week are sorted. This chilli is packed full of plant based protein and nutrients to power you through a heavy training week.
Course Main Dish
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
Serves
Ingredients
Course Main Dish
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
Serves
Ingredients
Instructions
  1. Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from the heat and let stand about 10 minutes and then fluff with a fork.
  2. Meanwhile, heat oil in a large saucepan; add onion, capsicum, celery and sliced chilli. Sauté 7 minutes over medium heat. Stir in fresh tomatoes and carrots; sauté 3 to 4 minutes.
  3. Stir in drained and rinsed beans, crushed tomatoes, and all dried herbs and spices including salt and pepper; cook for 30 minutes over low heat.
  4. Once cooked and just before serving mix trough the shallots, fresh parsley and coriander.
  5. Serve over the cooked quinoa, garnish with a little extra of the sliced shallots, fresh parsley and coriander.
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