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One pot winter chilli with quinoa – serves 4

Easy to prepare and packed with goodness this warming dish makes a great lunch or quick dinner. The apricots add a little sweetness and if your child isn’t too keen on spices you can add them in the very end.

What you need:

2 tbsp olive oil

1 red onion – chopped

2 carrots – medium sized, chopped into small cubes

1 small cauliflower – chopped into small florets

200g quinoa - rinsed

1 tin of kidney beans – drained and rinsed

1 tin of chopped tomatoes – plus 1,5-2 tins of water

2 tbsp tomato puree

10 dried apricots – chopped

1,5 tsp cumin

1,5 tsp cinnamon

1 tsp ground mixed spice


black pepper

How you do it:

Heat up the olive oil in frying pan and add the chopped onion together with the spices (if your little ones are of the adventurous sort).

After 2 minutes add cauliflower and carrots and fry for another few minutes until the onion starts to soften. Pour in the tomatoes and water, before adding the quinoa.

Simmer on low heat with a lid on for approximately 25 minutes or until quinoa and cauliflower reach your desired texture.

Now add the kidney beans and apricots and simmer without the lid for another 5 minutes until the sauce has slightly reduced and everything is piping hot.

Serve with a dollop of coconut yogurt, a sprinkle of coriander leaves for those who like it and a slice of crusty bread.



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