Chipotle Quinoa Chilli and Lime Sour Cream
We love experimenting with new ways of cooking delicious, healthy meals. This week’s featured recipe is definitely a little bit different and it’s a little bit ingenious too!
Cooking your quinoa into a rich tomato and onion sauce instead of serving it on the side thickens the chilli and provides a bowl of spicy goodness with minimal washing up. This moreish base is flavoured with chipotle paste, cumin and cinnamon. It’s then garnished with kidney beans, fresh coriander and zesty sour cream. Quinoa is gluten-free and low in carbs but because it’s also a source of fibre this chilli is guaranteed to keep you warm and satisfied through the wet and wild weather.