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Chilli con carne with quinoa

Ingredients

Ingredients for the quinoa

  • 200 g Quinoa
  • 1 Low salt vegetable stock cube
  • 400 ml Boiling water

For the chilli con carne

  • 250 g of Northern Ireland Farm Quality Assured lean steak mince
  • 1 Red onion
  • 2 Garlic cloves
  • 1 Large red chilli (optional)
  • 2 tsp Chilli powder
  • 1 Red pepper
  • 1 Carrot
  • 1 Courgette
  • 4 Spring onions
  • 400 g Tomato passata
  • 1 Low salt beef stock cube
  • 200 ml Boiling water
  • 400 g can red kidney beans

To serve

  • 4 tbsp Greek-style yoghurt
  • 100 g Tortilla chips

Method

  • To cook the quinoa, dissolve the vegetable stock cube in boiling water. Pour into a large saucepan and bring to the boil.
  • Tip the quinoa into the pan and cover with a lid, reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid is absorbed.
  • Remove the saucepan from the heat, keep the lid on and allow the quinoa to stream for 5 minutes.
  • Peel and finely slice red onion.
  • Peel and crush the garlic.
  • Remove tops of chilli and red pepper, cut in half, de-seed and finely chop.
  • Peel and roughly grate carrot.
  • Roughly grate courgette.
  • Trim and finely slice the spring onions.
  • Dissolve beef stock cube in boiling water.
  • Drain and rinse kidney beans.
  • Dry fry mince over a high heat in pan or wok until brown.
  • Add the onion, garlic, chilli and chilli powder into the pan and continue to stir.
  • Stir in the red pepper, carrot, courgette and half the spring onions and cook for 5 minutes.
  • 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 quinoa into serving dishes, top with chilli, yogurt and spring onions.
  • Serve with tortilla chips.