2 Garlic Cloves
2 Red Bell Pepper
1 Yellow Bell Pepper
1 Red Onion
1 Stock Pot Vegetable Stock
1 Tin Black Beans
1 Tsp Ground Cumin
1 Tsp Smoked Paprika
0.5 Tsp Cayenne Pepper
1 Tsp Cinnamon
1 Green Chillies
2 Tbsp Chives
60g Reduced Fat Cheddar Cheese
Preheat your oven to 220 degrees / Gas Mark 7. Line a baking tray with baking paper. Chop the peppers and place on the tray. Spray with (garlic) low calorie spray. Roast until the edges are slightly crispy.
Meanwhile boil 350ml water in a medium saucepan and stir in the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook over medium heat for 10 mins. Then remove from the heat and set aside (don’t take off the lid). The buckwheat is cooked when it’s soft but not mushy.
Finely chop the onion, green chilli, garlic and chives, then drain and rinse the black beans in a colander.
Add the onion and chilli to a pan over medium heat, spray with liberal amount of low calorie spray and cook until softened, 5 mins. Add the cumin, paprika, garlic, cayenne pepper and cinnamon. Cook for 1 minute further. Add the black beans and season to taste. Cook for a further 1 minute.
Once the buckwheat is cooked through (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with the black bean mixture. Add the roasted peppers and stir through half of the quark. Season to taste.
Tip the combined mixture into an ovenproof dish and grate over the cheddar over the top. Place in the over and bake until golden, about 10 minutes. Serve with the remaining quark and scattered chives.
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