marionebl/one-pot-quinoa-chili.html

## one-pot-quinoa-chili.html
<!DOCTYPE html>
<html lang="en">
<head>
    <meta charset="UTF-8">
    <meta name="viewport" content="width=device-width, initial-scale=1.0">
    <title>One Pot Quinoa-Chili</title>
    <style>
        body {
            font-family: Arial, sans-serif;
            max-width: 800px;
            margin: 0 auto;
            padding: 20px;
            line-height: 1.6;
        }
        h1 {
            color: #333;
            border-bottom: 3px solid #e74c3c;
            padding-bottom: 10px;
        }
        h2 {
            color: #555;
            margin-top: 30px;
        }
        .recipe-info {
            background: #f8f9fa;
            padding: 15px;
            border-radius: 5px;
            margin: 20px 0;
        }
        .ingredients, .instructions {
            margin: 20px 0;
        }
        .ingredients ul {
            list-style-type: none;
            padding-left: 0;
        }
        .ingredients li {
            padding: 8px;
            border-bottom: 1px solid #eee;
        }
        .instructions ol {
            padding-left: 20px;
        }
        .instructions li {
            margin: 15px 0;
            padding: 10px;
            background: #f8f9fa;
            border-radius: 5px;
        }
        .prep-section {
            background: #e8f5e9;
            padding: 15px;
            border-radius: 5px;
            margin: 20px 0;
            border-left: 4px solid #4caf50;
        }
    </style>
</head>
<body>
    <h1>One Pot Quinoa-Chili</h1>

    <div class="recipe-info">
        <p><strong>Servings:</strong> 2 portions</p>
        <p><strong>Cooking Time:</strong> Approximately 25-30 minutes</p>
        <p><strong>Difficulty:</strong> Easy</p>
    </div>

    <div class="ingredients">
        <h2>Ingredients</h2>
        <ul>
            <li>100 g quinoa</li>
            <li>1 onion (Speisezwiebel)</li>
            <li>1 red bell pepper</li>
            <li>400 g diced tomatoes (canned)</li>
            <li>240 g black beans (canned or jar)</li>
            <li>230 g corn (canned or jar)</li>
            <li>1 avocado</li>
            <li>¬Ω lime</li>
            <li>6 g fresh parsley</li>
            <li>15 ml vegetable oil</li>
            <li>1 clove garlic</li>
            <li>450 ml vegetable broth</li>
            <li>1 g chili flakes</li>
            <li>Salt, to taste</li>
            <li>Pepper, to taste</li>
            <li>5 g ground cumin (Kreuzk√ºmmel)</li>
            <li>5 g ground coriander</li>
            <li>5 g sweet paprika powder</li>
        </ul>
    </div>

    <div class="prep-section">
        <h2>Preparation (Mise en Place)</h2>
        <p><strong>Prepare all ingredients before cooking:</strong></p>
        <ul>
            <li>Peel and finely chop the garlic clove</li>
            <li>Peel and finely dice the onion</li>
            <li>Wash the red bell pepper, remove seeds, and cut into small cubes</li>
            <li>Drain and rinse the black beans and corn</li>
            <li>Wash, shake dry, and roughly chop the fresh parsley</li>
            <li>Cut the lime into wedges</li>
            <li>Halve and pit the avocado (keep aside for topping)</li>
            <li>Measure out the quinoa, spices (cumin, coriander, paprika powder), vegetable broth, and diced tomatoes</li>
        </ul>
    </div>

    <div class="instructions">
        <h2>Cooking Instructions</h2>
        <ol>
            <li>Heat the vegetable oil in a large pan over medium heat.</li>

            <li>Add the chopped onion and garlic to the pan. Saut√© for 3-4 minutes until translucent and fragrant.</li>

            <li>Add the diced red bell pepper, quinoa, ground cumin, ground coriander, and sweet paprika powder to the pan. Stir everything together and cook for 1-2 minutes.</li>

            <li>Pour in the vegetable broth and diced tomatoes. Add the drained black beans and corn. Stir well to combine.</li>

            <li>Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for approximately 15 minutes, stirring occasionally, until the quinoa is tender and the liquid has reduced. Season with salt and pepper to taste.</li>

            <li>While the chili is cooking, prepare the avocado topping: Scoop out the avocado flesh and mash it with a fork. Season with a squeeze of lime juice, salt, and pepper to make a simple avocado cream.</li>

            <li>Serve the One Pot Quinoa-Chili in bowls, topped with the avocado cream, chopped fresh parsley, chili flakes, and lime wedges on the side.</li>
        </ol>
    </div>

    <div class="recipe-info">
        <h2>Tips</h2>
        <ul>
            <li>You can adjust the spice level by adding more or fewer chili flakes</li>
            <li>This dish keeps well in the refrigerator for 3-4 days</li>
            <li>For extra protein, you can add more beans or serve with a dollop of Greek yogurt</li>
            <li>The avocado cream can be enhanced with garlic powder, cumin, or cilantro</li>
        </ul>
    </div>

    <p style="text-align: center; margin-top: 40px; font-style: italic;">Guten Appetit!</p>
</body>
</html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="UTF-8">
	<meta name="viewport" content="width=device-width, initial-scale=1.0">
	<title>One Pot Quinoa-Chili</title>
	<style>
	body {
	font-family: Arial, sans-serif;
	max-width: 800px;
	margin: 0 auto;
	padding: 20px;
	line-height: 1.6;
	}
	h1 {
	color: #333;
	border-bottom: 3px solid #e74c3c;
	padding-bottom: 10px;
	}
	h2 {
	color: #555;
	margin-top: 30px;
	}
	.recipe-info {
	background: #f8f9fa;
	padding: 15px;
	border-radius: 5px;
	margin: 20px 0;
	}
	.ingredients, .instructions {
	margin: 20px 0;
	}
	.ingredients ul {
	list-style-type: none;
	padding-left: 0;
	}
	.ingredients li {
	padding: 8px;
	border-bottom: 1px solid #eee;
	}
	.instructions ol {
	padding-left: 20px;
	}
	.instructions li {
	margin: 15px 0;
	padding: 10px;
	background: #f8f9fa;
	border-radius: 5px;
	}
	.prep-section {
	background: #e8f5e9;
	padding: 15px;
	border-radius: 5px;
	margin: 20px 0;
	border-left: 4px solid #4caf50;
	}
	</style>
	</head>
	<body>
	<h1>One Pot Quinoa-Chili</h1>

	<div class="recipe-info">
	<p><strong>Servings:</strong> 2 portions</p>
	<p><strong>Cooking Time:</strong> Approximately 25-30 minutes</p>
	<p><strong>Difficulty:</strong> Easy</p>
	</div>

	<div class="ingredients">
	<h2>Ingredients</h2>
	<ul>
	<li>100 g quinoa</li>
	<li>1 onion (Speisezwiebel)</li>
	<li>1 red bell pepper</li>
	<li>400 g diced tomatoes (canned)</li>
	<li>240 g black beans (canned or jar)</li>
	<li>230 g corn (canned or jar)</li>
	<li>1 avocado</li>
	<li>¬Ω lime</li>
	<li>6 g fresh parsley</li>
	<li>15 ml vegetable oil</li>
	<li>1 clove garlic</li>
	<li>450 ml vegetable broth</li>
	<li>1 g chili flakes</li>
	<li>Salt, to taste</li>
	<li>Pepper, to taste</li>
	<li>5 g ground cumin (Kreuzk√ºmmel)</li>
	<li>5 g ground coriander</li>
	<li>5 g sweet paprika powder</li>
	</ul>
	</div>

	<div class="prep-section">
	<h2>Preparation (Mise en Place)</h2>
	<p><strong>Prepare all ingredients before cooking:</strong></p>
	<ul>
	<li>Peel and finely chop the garlic clove</li>
	<li>Peel and finely dice the onion</li>
	<li>Wash the red bell pepper, remove seeds, and cut into small cubes</li>
	<li>Drain and rinse the black beans and corn</li>
	<li>Wash, shake dry, and roughly chop the fresh parsley</li>
	<li>Cut the lime into wedges</li>
	<li>Halve and pit the avocado (keep aside for topping)</li>
	<li>Measure out the quinoa, spices (cumin, coriander, paprika powder), vegetable broth, and diced tomatoes</li>
	</ul>
	</div>

	<div class="instructions">
	<h2>Cooking Instructions</h2>
	<ol>
	<li>Heat the vegetable oil in a large pan over medium heat.</li>

	<li>Add the chopped onion and garlic to the pan. Saut√© for 3-4 minutes until translucent and fragrant.</li>

	<li>Add the diced red bell pepper, quinoa, ground cumin, ground coriander, and sweet paprika powder to the pan. Stir everything together and cook for 1-2 minutes.</li>

	<li>Pour in the vegetable broth and diced tomatoes. Add the drained black beans and corn. Stir well to combine.</li>

	<li>Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for approximately 15 minutes, stirring occasionally, until the quinoa is tender and the liquid has reduced. Season with salt and pepper to taste.</li>

	<li>While the chili is cooking, prepare the avocado topping: Scoop out the avocado flesh and mash it with a fork. Season with a squeeze of lime juice, salt, and pepper to make a simple avocado cream.</li>

	<li>Serve the One Pot Quinoa-Chili in bowls, topped with the avocado cream, chopped fresh parsley, chili flakes, and lime wedges on the side.</li>
	</ol>
	</div>

	<div class="recipe-info">
	<h2>Tips</h2>
	<ul>
	<li>You can adjust the spice level by adding more or fewer chili flakes</li>
	<li>This dish keeps well in the refrigerator for 3-4 days</li>
	<li>For extra protein, you can add more beans or serve with a dollop of Greek yogurt</li>
	<li>The avocado cream can be enhanced with garlic powder, cumin, or cilantro</li>
	</ul>
	</div>

	<p style="text-align: center; margin-top: 40px; font-style: italic;">Guten Appetit!</p>
	</body>
	</html>
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