Quinoa And Black Bean Chilli With Toasted Cashews

Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

A warming, high-protein one-pot dish packed with quinoa, black beans, and vibrant veggies. Topped with toasted cashews for a crunchy finish.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red pepper, diced up finely
• 2 carrots, grated
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp chilli flakes (adjust to taste)
• 100g quinoa
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) chopped tomatoes
• 250ml vegetable stock
• 1 tbsp tomato purée
• 1 tbsp maple syrup
• Salt and pepper, to taste

Toppings:

• 50g toasted cashews
• Fresh coriander, to serve

Method:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the red pepper, grated carrot, cumin, smoked paprika, cinnamon, and chilli flakes. Cook for 5 minutes.
3. Add the quinoa, black beans, chopped tomatoes, tomato purée, vegetable stock, and maple syrup. Stir well.
4. Cover and cook for 20-25 minutes, stirring occasionally, until the quinoa is tender and the chilli has thickened. Season to taste.
5. In a dry pan, toast the cashews over medium heat until golden.
6. In a dry pan, toast the cashews over medium heat until golden.