Ingredients
1 cup quinoa, rinsed and drained
2 cups water
1 tablespoon vegetable oil
1 large white onion, diced
1 green bell pepper, seeded and diced
1 cup chopped celery
1 jalapeño chile, seeded and minced
2 medium tomatoes, cored and diced
1 cup carrots, diced
2 15.5-ounce cans black beans, drained and rinsed
1 28-ounce can crushed tomatoes
1 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1 to 2 teaspoons freshly ground black pepper
1 to 2 teaspoons salt
4 green onions, chopped (optional garnish)
Preparation
Combine quinoa and water in a small saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside. Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeño. Sauté over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and sauté for an additional 3 to 4 minutes. Stir in beans, crushed tomatoes, chili powder, parsley, oregano, cumin and 1 teaspoon each black pepper and salt; cook about 25 minutes over low heat, stirring occasionally. Just before serving, stir in reserved quinoa. Taste, and add additional 1 teaspoon each black pepper and salt, if needed. Ladle chili into bowls and top with green onions, if desired. From Vegetarian Times, January 1995 Calories: 235; Protein: 10.3 g; total fat: 4.0 g; saturated fat: 0.4 g; cholesterol: 0.0 mg; sodium: 804 mg; carbohydrates: 42.9 g; fiber: 9.7 g
