Ingredients

The following ingredients have 4 Servings
  • 3/4 cup tri-color quinoa (uncooked and rinsed)
  • 1 cup corn
  • 1/2 cup green olives
  • 1/2 cup cilantro (fresh )
  • 2 tbsp olive oil
  • 1/2 cup onions (red )
  • 2 green chilies (seeded and diced )
  • 3 garlic cloves (finely minced )
  • 1 tbsp chili powder
  • 2 tsp cumin powder
  • 14 ounces peeled tomatoes
  • 14 ounces tomato puree
  • 28 ounces red beans
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instruction

  • Prepare quinoa. Fill a medium saucepan with water and bring to a boil. When boiling, turn on low heat, add quinoa, and cook for 12 minutes. When done, drain from hot water in a metal strainer, let cold water run on quinoa for some seconds then let drain completely.
  • Heat oil in a large pot over medium heat. Add onion and garlic, let cook until tender. Add spices and peppers. Continue to cook for 2 minutes.
  • Pour peeled tomato, tomato purée, vegetable broth, and lemon juice in the pot. Stir and bring to a boil. Cook for about 5 minutes. Add beans, corn, olive, cilantro, and quinoa. Cook for another 5 minutes until heated through.
  • Adjust to taste and serve with desired toppings.