These spicy quinoa beans are filling, delicious, easy, healthy and quick to throw together, what more could you want?
Today I served them with oven roasted mushrooms and no oil fries but have also enjoyed this recipe in a wrap slathered with avocado and topped with fresh coriander. Once you have the base you can serve it with what you love!
Ingredients 400 grams mixed beans
400 grams chopped tomatoes
1 cup quinoa (raw)
1 red onion
1 hot chilli
1 tbsp. paprika
1 tbsp. dried herbs
2 cups of water
Salt and pepper to taste.
Oil if you use.
In a large non-stick pot over a high heat cook half the diced red onion, the chilli, paprika and herbs in a tbsp. of oil or 1/4 of water (as I have).
Once fragrant and softened pour in the chopped tomatoes and beans and give a good stir. Finally add in the quinoa and water and bring to the boil. Once boiling reduce to a simmer and allow to bubble away until the quinoa is cooked and the water evaporated. About 15 minutes, stir occasionally.
Whilst the quinoa is cooking prepare your sides. I made oil free chips and sprinkled them with the same herbs and paprika for unified flavours, I did the same to the mushrooms.
Once the quinoa is cooked add in the rest of the onions, I do this as I like the slight crunch and freshness. Season to taste and serve hot for lunch, dinner or even breakfast!