This easy little chilli is a mid week staple for us at the moment. It’s high protein and healthy carb, veggie-packed and meat free and the kids absolutely love it!
Ingredients
|
Rate this recipe!
|
Instructions
- Saute the carrots in the olive oil for a few minutes before adding the peppers, courgette and chilli, along with the spices and cook for a few minutes more.
- Add the tinned tomatoes, quinoa, chickpeas and water. Bring to the boil and simmer, stirring occasionally, for about 20 minutes until the quinoa is cooked.
- Add and stir through the chives and coriander.
Share this Recipe
|
|
