Quinoa is an excellent source of minerals, being particularly high in manganese and magnesium, both of which are essential to the normal functioning of the body. It’s high in fibre too, making this is an excellent recipe to promote a healthy gut.

Ingredients

1red pepper

1brown onion

1 red chilli

50g red curry paste

¼tsp cinnamon1

400gcan chickpeas

1 400g can coconut milk

120ggreen beans

120gquinoa

1lime

15g soy sauce

1) Boil a kettle full of water for the quinoa.

2) Halve, peel and finely slice the onion. Cut the peppers in half, then remove the core and seeds and roughly chop. Finely chop the red chilli.

3) Pour the water into a large saucepan, bring to the boil then add the quinoa. Boil for about 15 minutes, or until tender. Once cooked, drain the quinoa in a sieve.

4) Heat a large saucepan (or wok) with 1-2 tbsp of oil over a medium heat. When the pan is hot, add the onion, pepper and red chilli. Cook for 8 minutes, stirring often until softened slightly.

5) Meanwhile, trim the green beans then cut into 1-inch pieces.

6) Add red curry paste and cinnamon, cook for 2 minutes, stirring frequently.

7) Add the chickpeas, coconut milk, 200ml of water (fill the empty coconut can half full), green beans, soy sauce and 1 tsp of sugar. Bring to a simmer and cook for 5minutes, or until the green beans are tender.

8) Halve the lime, then squeeze in the juice.

9) Portion out the quinoa then spoon over the curry

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