This is a great recipe when you are looking for something that doesn’t include pasta, rice or potatoes. Quinoa (pronounced, keen-wah) has been called the ‘gold of the Incas’. It’s full of protein, manganese, magnesium, iron, copper and
phosphorus. It is especially good for people who suffer from migraine or headaches.
Warming Quinoa and Kidney Bean Chili
* 1 cup quinoa, rinsed and drained
* 2 cups water
* 1 large onion, diced
* 1 red capsicum (bell pepper), seeded and diced
* 2 cans kidney beans, drained
* 2 cans chopped tomatoes
* 1 cup celery, chopped
* 1 – 2 jalapeno peppers (depending on taste), seeded and finely minced
* 2 tomatoes, diced
* 1 cup carrots, chopped
* 1 1/2 tbsp chili powder
* 1 tbsp garlic powder
* 1 tbsp Italian spices
* 2 tsp ground cumin
* Fresh parsley or cilantro, chopped
* Salt and pepper
Fry the onion, pepper, celery and jalapeno pepper in a large frying pan.
Cook for about 5 minutes, until onion is soft.
Then mix in the carrots and fresh tomatoes, stir well and cook for a further 5 minutes.
Add the kidney beans, chopped tomatoes and the spices.
Cook the chili for about 20 minutes on low heat.
While the chili is cooking:
Rince the quinoa and place it with the water in a saucepan, bring to a simmer, cover and allow to cook gently until all the water is absorbed (about 15 minutes).
Allow to stand for about 10 minutes.
Add the cooked quinoa to the chili.
Stir well and allow to cook for a further few minutes.
Adjust the seasoning.
Sprinkle with parsley/cilantro and serve immediately.
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