Fill and boil your kettle. Peel and finely chop the onion. Halve the red pepper and scoop out the seeds and pith. Finely chop the pepper. Put a medium pan on a medium heat and add 1 tbsp oil. Add the veg and a pinch of salt. Cook, stirring often, for 5 mins, till the veg start to look glossy.

While the veg cook, peel and grate or crush the garlic. Halve the chilli and scrape out the seeds and white bits. Finely chop the chilli. Stir the garlic and chilli into the veg with 2 tsp Cajun seasoning.

Drain and rinse the black beans, then tip them into the veg. Tip in the chopped tomatoes. Half-fill the tin with around 200ml cold water and pour that into the pan. Pop on a lid, turn up the heat and bring to the boil. Once the chilli is boiling, turn the heat down and simmer for 12-15 mins, stirring occasionally, till the chilli has thickened a little.

While the chilli bubbles, tip the quinoa into a small pan and pour in 300ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil, then turn the heat down and simmer for 12-15 mins till the quinoa is tender and the water has been absorbed. If the quinoa seems to dry out too quickly, add a splash more water and turn the heat down.

While the chilli and quinoa simmer, coarsely grate the cheddar. Pick the coriander leaves off their sprigs.

Taste the chilli and add a pinch more salt if you think it needs it. Spoon the red quinoa into a couple of bowls. Top with the chilli, grated cheddar and the coriander leaves to serve.