Directions

1. Start the quinoa and chilli simultaneously:
   • For quinoa: Rinse quinoa, combine with 800ml water and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
   • For chilli: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.

2. For quinoa: Rinse quinoa, combine with 800ml water and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

3. For chilli: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.

4. Add minced beef to the chilli pot, breaking it up with a wooden spoon. Cook for 5 minutes until browned.

5. Stir in the Mexican Chilli Con Carne Blend No.9, chopped tomatoes, kidney beans, and beef stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened.

6. While chilli simmers, fluff the quinoa with a fork when done and keep warm.

7. Season chilli with salt to taste.

8. Serve hot chilli atop fluffy quinoa. Optionally garnish with fresh coriander and a dollop of low-fat Greek yoghurt if desired.