The penultimate day of the 365 meals challenge calls for a warming and healthy family meal. After slightly overindulging last night at The Ivy in Harrogate, The Man and I are feeling a tad delicate and after a day shivering at the football, the boys will be ready for a rejuvenating hearty meal.
This may not seem the most exciting or celebratory meal for my second to last blog post but as I’m tired it’s an easy one pot option. It’s also an adaptable dish as I’m gearing up for Veganuary and can be served with cheese and sour cream (and chicken for The Man) or kept entirely vegan. I added some nutritional yeast to provide a creamy flavour (no one even noticed!) and just served mine with avocado and spring onions.
- 1 x onion, finely chopped
- 2 x garlic cloves, crushed
- 400g Quinoa
- 1 x courgette, diced
- 2 x 400g tins chopped tomatoes
- 250ml veg stock
- 1 x tsp dried oregano
- 1 x tsp ground cumin
- 2 x tbsp tomato purée
- 2 x 400g tins black beans, drained
- 300g sweetcorn
- 3 x handfuls baby leaf spinach
- Small bunch of coriander, finely chopped
- 2 x avocados, peeled and cubed
- Bunch of spring onions, chopped
- Sour cream
- Grated cheese (or 2 x tbsp nutritional yeast for vegan option)
Gently cook the onion in olive oil until soft. Add the courgette and garlic and cook for another minute or two.
Stir in the quinoa, cumin and oregano, then pour in the tinned tomatoes, veg stock and tomato purée.
Bring to the boil then cover and place in the oven at 200C for 30 minutes.
Add the sweetcorn and black beans and return to the oven for a further 20 minutes, stirring in the spinach for the final 10 minutes of cooking time.
Stir in the chopped coriander (and nutritional yeast if using), sprinkle with cheese and scatter with avocado and spring onion. Serve with sour cream.
This worked as a pretty good family compromise: The Man was able to add chicken to his, mine was vegan, the rest were vegetarian. But I forgot The Eldest Boy doesn’t like sweetcorn (he liked the rest of it).