Stick of celery diced
1 yellow or red pepper sliced
1/2 chilli seeds in
300g potato diced
1 onion
4 gloves garlic
1 cup quinoa cooked
400g of chopped tomatoes
1 tbsp olive oil
1 vegetable stock cube
2 tbsp honey
2 tbsp dried mint
1 tbsp dried oregano
3 tbsp smoked paprika
3 tbsp cumin
Pinch of flakey sea salt and black pepper
In a deep pan on medium heat, add your diced potatoes to olive oil and salt, season with black pepper and cook until coloured. Add your slices of red pepper, chilli, onion and garlic and sauté. Cook until veggies start to breakdown and have colour.
In another pan - boil quinoa as per pack instructions. Boil the kettle and make up your stock.
To the chilli pan add your tomatoes, paprika, cumin, oregano, mint and honey and combine and reduce for 4-6 minutes. Add stock and cover the pan and cook until veggies are tender and the chilli has your desired thickness.
Be sure to check for seasoning and flavour as it cooks down to your liking.
Serve with mint sauce, the quinoa and fresh pink pickled onions.
Serves 2
Calories: 420
P:12 C:70 F:10 Fibre 10g