Chilli Quinoa with Avocdao

10 Feb

Serves 2-3

  • 1 cup of quinoa
  • 1 large diced onion (fresh or frozen)
  • 1 cup of frozen peas
  • 2 grated carrots
  • 2-3 tablespoons of coconut oil (melted)
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of coriander powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of hot/mild chilli powder
  • 1/2 teaspoon of paprika



  • Wash and rinse quinoa then dry fry in a pan until dried out from rinsing. They will start to turn golden brown. Place in a bowl ready for use later
  • Use the same pan and add coconut oil. Less or more depending on the pan
  • Fry the cumin seeds on low for a minute and then add the onions and carrots and fry for a further minute or two
  • Add in the cumin, coriander, chilli  and paprika powders and stir thoroughly
  • Add the dry quinoa to the mix and add 2 cups of water. Bring to the boil then reduce to simmer
  • When half the water has evaporated add frozen peas and continue to simmer until all liquid has evaporated.

Serve hot with avocado or store cold until ready to eat and add avocado later.

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