YIELD: 6 servings
INGREDIENTS:
3/4 cup uncooked quinoa, rinsed*
2 tablespoons high heat oil, I like avocado oil
1 red onion, finely chopped
2 jalapeños, cored and finely chopped
2 bell peppers, cored and finely chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder, (adds a bit of spice but is optional)
28 ounces diced tomatoes
8 ounces tomato sauce, not spaghetti sauce
2 cups vegetable broth
2 tablespoons apple cider vinegar
2 15-ounce cans beans, I used black and pinto beans
1½ cups corn kernels, fresh or frozen and defrosted
desired toppings, avocado, cilantro, lime juice, sour cream, shredded cheese, etc
INSTRUCTIONS:
In a medium saucepan, add the quinoa with 1 and 1/2 cups of water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
While the quinoa is cooking, warm the oil in a large pot or dutch oven over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.
To the pot, pour in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes. Add salt to taste, serve with desired toppings and enjoy!
SOURCE: Make Thyme for Health