I bought a box of quinoa a while back. It seems like the ‘in’ thing to make with all the healthy people. I don’t even know what it is or how to use it. What IS it?! I remembered my pal Jessica at The Tangerine posted a recipe for Quinoa Chili. We like chili! It’s fallish here! Lets DO it. I added what I needed to this week’s meal plan and grocery list and made it happen.
Here is the recipe straight from Jessica’s blog:
1 cup dry quinoa
2 cups water or vegetable broth
Chili seasoning (You can use the packet or a homemade blend like this)
1 can diced tomato – undrained
1 green bell pepper – chopped
1 small jalapeño – diced
1 can red kidney beans – undrained
1 can black beans – drained & rinsed
1 tsp crushed red pepper (vary for desired spiciness)
Cook the quinoa according to the directions on the package. While that was going I chopped my bell pepper.
Once it’s done transfer it to a large pot (unless you just cooked it in the pot like I didn’t do). Add your peppers, tomatoes, and chili seasoning.
Once the peppers are tender go ahead and add the beans. It was really dry so I added the broth here a little at a time until it was the consistency I thought it should be.
So, we made it, we ate it, and I love it!
It was different but still pretty tasty. I will definitely make it again and I’m excited for leftovers 😀 Thank you Jessica for the original recipe