SERVINGS: 7
PER SERVING
CALORIES: 379
PROTEIN: 39g
CARBS: 45g
FAT: 2g
INGREDIENTS
Quinoa | 300g
Garlic | 2 cloves crushed
Minced Jalapeno | 1 (or to taste)
Vegetable stock | 250ml
Kidney beans | 1 tin drained
Chopped tomatoes | 400g.
Sweetcorn | 150g
Hot chilli powder | 1 tsp.
Cumin | 1 tbsp.
Chicken | 150g per serving
METHOD
1. Heat oil in a large pan, add garlic and minced jalapeno, cook for around 1 minute
2. Stir in quinoa, vegetable stock, beans, tomatoes, sweetcorn, chilli powder, & cumin. Season with pepper.
3. bring mixture to a boil, cover, reduce heat, & simmer for around 15 mins until the quinoa is cooked through.
4. serve either hot or cold with grilled chicken (150g dry weight per serving) and spinach.
