What you will need

  • 2 cups vegetable stock
  • 1 cup quinoa
  • olive oil
  • diced onions and garlic cloves
  • 2 stalks celery, diced
  • 1 carrot, peeled, diced
  • 1 red bell pepper, seeded, diced
  • 2 cans diced tomatoes with juices
  • 2 cans kidney beans, NOT drained
  • salt & freshly ground pepper, chili, garlic powder
  • 1 cup corn kernels

Goes best with (Optional)

  • cucumber
  • avocado
  • cilantro
  • tortilla chips
  • vegan sour cream
  • vegan cheese

How To

  1. Bring vegetable stock to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes.
  2. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and garlic, and sauté until tender, about 3 minutes. Stir in celery and carrots for another couple of minutes
  3. Add bell pepper, tomatoes, kidney beans, chili powder, oregano and cumin, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally.
  4. Mix with quinoa and corn
  5. Serve with any of the suggested toppings (or with all of them) and enjoy!

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