Cooking with Quinoa!
I love this recipe. It’s protein- packed because of the quinoa and beans; it’s spicy and delicious so it stimulates circulation; and it’s loaded with veggies, so it’s antioxidant-rich. It’s basically perfect nutrition.
Makes 3–4 servings
- 2 tablespoons Extra virgin olive oil or avocado oil
- 3 cloves fresh garlic, minced
- 1 red onion, diced
- 1 jalapeño pepper, minced, seeds and spines included
- Sea salt
- Crushed red chili flakes
- Smoked paprika
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 red bell pepper, seeded, diced
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- ½ cup quinoa, rinsed well
- 1 (14-ounce) can organic black beans, drained and rinsed well
- 2–3 sprigs fresh flat-leaf parsley, coarsely chopped
Step By Step Instructions:
Place oil, garlic, onion, and jalapeño in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt, crushed red pepper flakes, and smoked paprika. Sauté for 2–3 minutes. Stir in celery and, a pinch of salt and sauté for 1 minute. Stir in carrot and, a pinch of salt and sauté for 1 minute. Stir in pepper and, a pinch of salt and sauté for 1 minute. Add tomatoes, tomato paste, quinoa, and beans and stir well. Add 1½ cups spring or filtered water. Cover and bring to a boil. Reduce heat to low and cook until quinoa is soft, about 15 minutes. Season to taste with salt and adjust heat with chili flakes if more is desired. Simmer for 2–3 minutes more. Serve garnished with parsley.
COOK’S TIP: You can add finely chopped seitan to this dish to give a more ‘meaty’ texture to the finished recipe. Add it when you add the quinoa.