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Serves: 4
Cook Using: GrillMethod
Method for the quinoa
- Cook the quinoa while you prepare the chilli. Pour the vegetable stock into a large saucepan and bring to a boil. Tip the quinoa into the pan and cover with a lid, then reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid has been absorbed. Remove the saucepan from the heat, keep the lid on and allow the quinoa to steam for 5 minutes.
For the chilli con carne
- Heat the olive oil in a large wide frying pan over a high heat and fry the red onion slices until soft, then add steak mince, crushed garlic, chopped chilli and chilli powder to the pan and continue to stir as the meat browns.Stir in the chopped red pepper, grated carrot, courgette and half the sliced spring onions and cook for 5 minutes, then pour in the tomato passata and beef stock. Bring to a boil, then reduce to a moderate temperature and simmer for 5 minutes or until the sauce has thickened. Stir in the kidney beans and cook for a further minute.Spoon the chilli into warm bowls with quinoa, top with yogurt, spring onions and serve with tortilla chips.
Ingredients
Ingredients for the quinoa
- 200 g Quinoa rinsed
- 400 ml Vegetable stock
For the chilli con carne
- 1 tbsp Olive oil
- 1 Red onion finely sliced
- 300 g Northern Ireland Farm Quality Assured lean steak mince
- 2 Garlic cloves crushed
- 1 Large red chilli cut in half, seeds removed and roughly chopped
- 2 tsp Chilli powder
- 1 Red pepper cut in half, seeds removed and roughly chopped
- 1 Carrot grated
- 1 Courgette grated
- 4 Spring onions sliced
- 400 g Tomato passata
- 200 ml Beef stock
- 400 g Can red kidney beans drained and rinsed
To serve
- 200 ml Greek-style yoghurt
- 100 g Tortilla chips
