Quinoa needs to be rinsed to remove bitter resin coating. It needs the coating to prevent insects and critters from eating it. You don’t.
You can cook the quinoa in vegetable broth for added flavour. Roast the quinoa as you bring your water to a boil. Add broth or cubes to the boiling water. Usually 2 Tbsp or 1 cube.
Not a bean in sight. This quinoa chili recipe is an excellent use of cooking time. Chop and sauté your vegetables as the quinoa absorbs the broth.
Use organic diced tomatoes for best flavour. The crunch from celery compliments sautéed thinly sliced purple eggplant. Great cabbage roll filling. Delicious hot or cold.
Prep Time: 40 minutes
Serves: 6
Ingredients:
1 cup quinoa, rinsed
¼ tsp. salt
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 green pepper, thinly sliced
2 Japanese eggplant, chopped (about 2 cups)
2 stalks celery, chopped
1 tbsp. chili powder & dried oregano
1 tsp. paprika
½ tsp. salt & pepper
2 x 28 fl.oz. diced tomatoes
2 green onions, sliced
Method:
- In a skillet over medium heat, roast the rinsed quinoa for 5 minutes or until fragrant and the quinoa begins to pop. In a small pot bring 2 cups water and salt to boil. Add roasted quinoa . Cover and simmer over medium heat 15 to 20 minutes, until water has been absorbed. Remove from the heat, stir and let stand covered 5 minutes.
- Heat oil in large pot over medium heat. Cook onion and garlic 5 minutes or until softened Stir in green pepper, eggplant, celery, chili,oregano, paprika, salt and pepper. Cook for 8 minutes, stirring often.
- Stir in the tomatoes and simmer for 10 minutes, stirring occasionally.
- Stir in the quinoa and green onions.
