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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. In a large, ovenproof saucepan, heat the oil, then add the onion and tomato purée. Sweat over a medium heat for about 7minutes, until softened. Add the sliced tomatoes, red pepper and chilli, followed by the garlic. Crumble in the stock cube and cook down for 5 minutes.
Take off the heat and add 200ml water. Transfer to a blender (or use a stick blender) to whizz into a smooth paste. Return the paste to the pan with the bay leaves, thyme and curry powder. Return to the heat, bring to the boil and season.
Add the quinoa, cover the pan with foil and transfer to the oven for 25-30 minutes, until the quinoa is tender. Serve alongside yassa roasted chicken and its juices.
Ara Single Vineyard Pinot Gris, New Zealand
Its nectarine notes work beautifully with the lightly spiced quinoa.
Typical values per serving when made using specific products in recipe
Energy | 851kJ/ 443kcals |
---|---|
Fat | 23g |
Saturated Fat | 1.6g |
Carbohydrates | 44g |
Sugars | 7.8g |
Fibre | 7.1g |
Protein | 11g |
Salt | 1.2g |
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