I've been on a kick lately with re-making recipes from my own blog. Ever since I made Quinoa Chili on my blog last February I've been wanting to make it again. But I love cooking different things so I haven't gotten around to it. Until last week. Feeling quite a bit guilty from all the sweets I've been eating, I knew I needed a vegetarian dish that I could feel good about. And if you want to get this on the table in under a half hour, cook your quinoa the night before! I love the prep-ahead method and try to take advantage of it as often as possible.
1 cup quinoa
1 cup water
1 cup veggie broth
1 large onion, diced
1 green bell pepper, seeded and diced
1 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tomatoes, cored and diced
1 cup diced carrots
Two 16-oz. cans black beans, drained
One 28-oz. can crushed tomatoes
1/2 package of McCormicks Hot Chili Seasoning Mix
salt and pepper to taste
1 Avocado, sliced and a sprinkling of Mexican Blend Cheese
Combine quinoa and water/broth in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minutes.Meanwhile, heat a large, non-stick pan; add onion, bell pepper, celery and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa; cook 5 minutes more. Ladle chili into bowls and top with avocado and cheese.
What's your favorite way to use quinoa?