Ingredients
1 cup rinsed, drained quinoa
2 cups water
1 tbsp vegetable oil
1 large onion, diced
1 greed bell pepper, diced
1 cup chopped celery
1 minced jalapeno pepper
2 diced tomatoes
1 cup diced carrots
32 oz canned black beans, drained
28 oz canned crushed tomatoes
1 tbsp chili powder
1 tbsp dried parsley or 2 tbs fresh
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
4 green onions, chopped
Preparation
Combien quinoa and water in saucepan. Cover and simmer over medium heat until liquid is absorbed, 15-20 minutes. Remove from heat and let stand 10 minutes. Heat oil in a saucepan; add onion, bell pepper, celery, and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomato and carrot; saute 3-4 minutes. STir in beans, crushed tomatoes, and spices. Cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa and cook 5 minutes. Ladle into bowls and garnish with chopped green onion.
