Yummy, nutritious Quinoa! Tastes great, versatile, complete protein, what’s not to love?
Here I have quinoa in a big batch of chili that I made in a grand total of about 45 minutes. I was inspired to make chili as I was in Calgary, AB yesterday, where it was -9’C and foggy and windy. It was my first dose this season of what winter has in store, and yes, having lived on the Canadian prairies for a couple of years, I know what it can serve up! -9 is nothing!
- Sautee 1 large diced onion in 3 tbsp. olive oil and a little salt (helps to draw out the moisture) over medium-low heat until nice and soft – about 8ish mins.
- Add in 1 diced pepper (colour doesn’t matter – have you noticed how many recipes specify particular colours? Use what’s lurking in the fridge), and sautee a little more until soft – about 4 mins.
- Add in 2 cloves of garlic, smooshed, minced, sliced, microplaned, whatever you like to do to it to release flavour.
- Add in 1 tbsp. cumin, 3 tbsp. chili powder, 1 tbsp. cocoa powder (gives a nice flavour, and no, doesn’t taste sweet and chocolatey) and 1/4 to 1/2 tsp. cayenne pepper. Stir around for about 1 minute.
- Add in 2 cups of water or vegetable stock and simmer for about 5 minutes, until slightly thickened.
- Add in: 1x28oz can diced tomatoes (do not drain), 1 tsp. oregano, 1 can drained black beans, 1 can drained kidney beans, 1 cup frozen or canned, drained corn kernels, 1/2 cup uncooked quinoa, and 1 cup water. Simmer for 20 minutes or so (once the mixture has come up to a slow boil).
Serve however you like it – some people like cheese, others sour cream, others green onions… whatever works! This recipe freezes really well, but because of the quinoa, it will absorb water, so just add a little more water when you reheat.
I have a tier of brown rice, and some diced smoked tofu with the chili. A warm, comforting meal for a damp, cool December.