Chop the onion and garlic and fry gently in the oil for a few minutes while you chop the pepper. Then add the pepper and spices, stir and fry for another couple of minutes while you make up the stock. Add the stock, tomatoes, tomato puree, oregano, and beans. Stir in the quinoa, cover the pan and leaves to simmer for about half an hour, stirring occasionally.

Serving suggestions - you can eat this on its own if you like, but it is also good served with rice, in a burrito or even on a jacket potato (as in the picture). A dollop of guacamole or dairy-free yoghurt is also a great addition.