Ingredients
- onion 1, diced
- olive oil spray
- red chilli 1, diced and seeded
- chopped tomatoes 400g tin
- pinto beans 400g tin, drained and rinsed
- hot smoked paprika 1 tsp
- quinoa 200g
- green pepper 2, cut into cubes
- skinless chicken breasts 2, cubed
- parsley a small bunch, roughly chopped
- coriander a small bunch, roughly chopped
- dill chopped to make 2 tbsp
- mint chopped to make 2 tbsp
- lime 1, ½ juiced and ½ cut into wedges
Method
-
Step 1
Fry the onion in a spray of olive oil for 3 minutes then add the chilli. Cook for 1 minute, then add the tomatoes, 200ml water, beans, paprika and season. Simmer for 10 minutes. Boil the quinoa in salted water for 10-15 minutes, then drain.
-
Step 2
Add the green pepper and chicken to the stew and cook for 10 minutes. Mix the quinoa with most of the herbs and a squeeze of lime juice. Scatter with the rest of the herbs and serve with lime wedges.
Nutritional Information
- Kcals 355
- Carbs 48.7g
- Protein 30.1g
- Fat 4.5g
- Salt 0.3g
- Fibre 3.9g
