As some of you may know I moved out to Chicago, Illinois in September. Moving to the USA was an incredibly exciting prospect and I instantly imagined myself catching sun rays and having that golden glow we all dream about all year round. The epitome of a naive foreigner, imagining everywhere in America is hot – I now know this is truly not the case. Chicago is not called the windy city without reason! To overcome the chilly weather I’ve been making so many comforting dishes, and without a doubt, this Quinoa Chilli is my favourite. Its rich, warming and packed full of delicious spices. It’s one of the easiest dishes to make in batch, so I tend to make this recipe and eat it for four different meals throughout the week. My favourite pairing is with some corn tortilla chips, sliced avocado and cashew sour cream. I’ve also tried this mixture in a taco shell, or with some brown rice and guacamole! A fun, easy, delicious recipe to enjoy with friends.
1 cup quinoa
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, diced
2 (14.5-ounce) cans crushed tomatoes/tomato sauce
1 (15-ounce) can diced tomatoes
1 tablespoon chilli powder (more or less, depending on strength – test first)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans (or mixed beans) drained and rinsed
1 1/2 cups sweetcorn
2 tablespoons chopped fresh coriander (cilantro) leaves
1 avocado, halved, seeded, peeled and diced
CASHEW SOUR CREAM
1 cup cashews (soaked in water, for at least 2 hours)
1 tablespoon apple cider vinegar
3/4 cup water
Alternate option: Coconut Yoghurt or Coconut Cream
In a large saucepan – add the quinoa and 2 cups water, cook quinoa as the brand packaging advice. Shouldn’t take more than 15 minutes.
Heat olive oil in a large pan over medium-high heat. Add the minced garlic and onion. Cook, stirring constantly until onions have are translucent.
Stir in the cooked quinoa, diced tomatoes, tomato sauce, chilli powder, cumin, paprika, turmeric, cayenne pepper, beans, corn, cilantro and lime juice (if using). Season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 10 minutes.
Now make the cashew sour cream by draining the soaked cashews and add it to a blender or food processor with the apple cider vinegar and water. Blending until smooth.
Serve with avocado, corn tortilla chips and a dollop of cashew sour cream or coconut yoghurt.