If you have been reading our blog for awhile or following us on Instagram, Facebook or Pinterest (if not, you should !! lol). you know by now how much we love quinoa and we are making recipes with it very often. Here is one more recipe that Marilyn created with what we had in our fridge. I really wanted to have some chili, but we didn’t have ground beef, so she substituted quinoa and added a lot of veggies. It was amazing!!
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and ground black pepper to taste
1 cup corn
1/4 cup chopped fresh cilantro
2 cups chicken stock
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
3 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 cups black beans, (we cooked our own, but you can use canned)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
Bring the quinoa and chicken stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the stock has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat vegetable oil in a large pot over medium heat. Stir in the onion, carrots and celery and cook until they soften and turn translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 2 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, carrots, chipotle pepper, thyme and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes.
After 15 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Serve with avocado, cheese and lime. If you like it spicy, don’t forget to add some hot sauce on it.
Beijos e Tchau!
Ludmilla and Marilyn Chudda