Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories198.1 kcal (10%)
Total Fat2.7 g (4%)
Carbs37.2 g (14%)
Sugars6.3 g (7%)
Protein8.6 g (17%)
Sodium579.4 mg (29%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Run the quinoa under a tap in a sieve until the water runs clear
Step 2
cook it in the simmering stock for about 15 minutes, or according to the packet instructions. Drain in a sieve, rinse with cold water, and set aside. Slice the pepper and chill in half lengthways and remove the seeds. Chop the pepper into bite-sized cubes and finely chop the chilli. Peel the onion and garlic and chop finely.
Step 3
2 Heat the oilinalarge pan and saute the pepper, chilli onion, and garlic over a medium heat. Add the tomato purée and briefly saute this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
Step 4
3 Drain the sweetcorn and beans in a sieve, rinse with cold water
Step 5
fold into the sauce with the quinoa. Let everything continue to simmer for 5 minutes. Adjust the flavour by adding lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup to taste. Leave to cool, then chill.
Step 6
Briefly reheat before serving.
Notes
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