Vegan Quinoa Chilli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g quinoa, red or white
- 500 ml vegetable stock
- 1 medium bell pepper (s), yellow
- 1 medium bell pepper (s), green
- 2 chilli pepper (s), red
- 2 medium onion (s)
- 2 small cloves garlic
- 3 tablespoon olive oil
- 100 g tomato paste
- 2 cans tomatoes, chunky, approx. 45 g per can
- 1 can corn, approx. 285 g drained weight
- 1 can kidney beans or chili beans
- 1 squirt lemon juice
- 1 teaspoon agave syrup
- 0.5 teaspoon ½ pepper, freshly ground
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon, heaped oregano, dried
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa thoroughly with hot water in a sieve and cook in vegetable stock for approx. 20-25 minutes according to the instructions on the packet. Pour into a sieve, drain and set aside.
- Peel the onions and garlic. Finely dice the onions and put the garlic aside in a press. Wash and core the peppers and cut into bite-sized pieces. Wash, core and cut the chillies into small pieces.
- Heat the olive oil in a saucepan and sauté the onions, garlic, chilli and paprika in it. Add the tomato paste, mix with the vegetables and sauté briefly. Add the tomatoes and let everything simmer over medium heat for about 5 minutes. Drain the beans and corn in a sieve, stir into the vegetables together with the quinoa and let simmer for another 5 - 8 minutes. Season the chilli with lemon juice, agave syrup and spices to taste. If the chilli has lost too much liquid, please add another 50 ml of hot water until the desired consistency is achieved.
- The chilli tastes wonderful with fresh baguette or wrapped in wraps with a few crunchy green lettuce leaves as a filling.
- Tip, you can also replace the two fresh chillies with 20 g hot harissa paste, which is added with the tomato paste.
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