I’m having a big quinoa kick after finding this amazing tri-colour quinoa in Aldi. It looks SO pretty I had to put it in my basket, and then I ate out at the weekend with a friend and who ordered a quinoa chilli and I was fully inspired to make this at home.
I coupled it up with a butternut squash I already had in the cupboard, plus a couple of peppers and tin of spiced beans and this became a really easy, cheap dinner that’s nutritious and perfect for this hellish snowy weather. I love eating something spicy when it’s cold outside, don’t you? I used the slow cooker for 3 hours to cook it through, but if you were in a rush you could simmer on the hob for half an hour or so.
I got really extra with the plating up here. I went a bit crazy on the heat, so to cool it down I served this with avocado, Greek yoghurt (healthier than sour cream!), cheese, spring onion and… Tangy Cheese Doritos. Just try it, trust me. It was an absolute TREAT.
Here it is, have you ever seen a chilli so extra?
Recipe after the jump!