I love vegetarian food and this recipe can be accidentally vegan if you wish.

Ingredients

• 1 tbsp rapeseed oil

• I onion finely sliced

2 large garlic cloves, chopped

• 1 green pepper, chopped

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 2 tsp cumin

2 tsp ground coriander

• 400g can chopped tomatoes

• 1 tsp dried oregano

• 2 tsp vegetable bouillon powder (check the label if you’re vegan)

• 80g quinoa rinsed under cold water 400g can black beans, drained and rinsed

• generous handful of coriander, chopped

• 2 tbsp bio yogurt

• 1 small avocado, stoned, peeled and sliced

Method

1. Heat the oil in a non stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
2. Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
3. Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.