Vege-full chilli with corn quinoa

Instructions

1 Heat oil in a large pan. Cook carrots, courgettes, spring onions and spices for 3 minutes. Add mince and stir-fry for 5 minutes until browned.

2 Add first measure of stock and chilli beans. Reduce heat and simmer for 10-15 minutes.

3 Meanwhile, combine quinoa, second measure of stock and water in a pot. Bring to the boil then reduce heat to low and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and add corn, rocket and paprika. Stir through.

4 Serve chilli with quinoa and mashed avocado. Garnish with cheese.