Disclaimer: this is an article that I started writing in October but somehow was only able to finish today. I just added some things but I did not rewrite it (which is why I thought it worth mentioning that this is technically an old article, the introduction wouldn’t make sense otherwise).
Since moving back to uni I haven’t really been able to experiment much with new recipes because 1: we had some issues with our new flat (only one hob was working which was extremely inconvenient, everything would take up so much more time) and 2: I was too lazy to make the time and too busy to come up with ideas. So my first month here consisted of pasta, vegan burgers, chips, the occasional curry, and sushi bowls. However I realised this month how lazy and unhealthy I was becoming and decided to change that.
This is a recipe which is based on a dinner that was cooked for me on a date in late August. The guy that made it never told me where he got the recipe and as I broke things of with him not too long after that, I was never able to ask for it again. One day when I was determined to cook myself a nice dinner I did my best to remember his recipe, tried it out and was quite pleased with the result! Hope you enjoy it as much as I do.
- 1 cup of quinoa
- 1 red onion
- 2 cloves of garlic
- canned chickpeas
- canned kidney beans in a mild chilli sauce
- 2 or 3 chillies (depending on how spicy you want it to be)
- olive oil
- curry powder
- basil leaves
- pumpkin seeds (or any of your preferred nuts/seeds. Cashews would be great in this as well)
- 1 Avocado
- salt and pepper to taste
In a saucepan, bring two cups of water to a boil and add one cup of quinoa, let it simmer until all the water is absorbed. Meanwhile, dice the onion and garlic and add it to a frypan with olive oil. Cut the chillies and add them to the pan when the onion and garlic are soft and golden. Add the salt, pepper, and chilli powder. When the quinoa is cooked, add the tin of kidney beans and the chickpeas (don’t forget to drain them though, the chilli sauce of the beans is all the liquid you need). When the chickpeas and beans are cooked (takes about four minutes), take the pan off the hob and add the sautéed onions, garlic and chillies. Cut the avocado and add it to the mixture. Sprinkle the seeds and basil leaves on top.
Voila! This recipe serves about two so it usually lasts me at least a couple of days. I have made this multiple times now and honestly love it! The avocado softens the hotness of this dish and goes extremely well with the flavours. If you do accidentally make it a bit too spicy though, just add a slice of bread on the side (God knows I needed it). Also, I know there is no basil on the photo, I had forgotten it that time but trust me, you are going to want it.
Hope you like it!