INGREDIENTS |
| 1 cup Ecoinca organic white or red quinoa (does not require washing) 250 g. red kidney beans, canned or previously boiled and drained ½ liter of water 400 g. tomato sauce 4 tbsp. ketchup 2 tbsp. Of olive oil 1 onion 1 red pepper 4 cloves of garlic 2 tomatoes SPICES: 1 tbsp. chili powder 2 tbsp. ground cumin 1 tbsp. paprika (optional) Salt and pepper to taste COMPANIONS (OPTIONAL): Fresh Cilantro, Avocado, Vegetable Yogurt, Sliced Chili |
PREPARATION |
| 1. Cut the onion, red pepper, tomatoes and garlic cloves into cubes and add them to a large pot previously put on the fire medium with olive oil. Sauté and stir for 2 minutes. 2. Add the spices such as salt, pepper, chili, cumin and paprika, as well as tomato sauce. Mix well for 3 minutes. Add water and tomatoes, then bring to a boil. 3. Pour the Ecoinca quinoa along with the beans to the mixture in the pot when it’s boiling. Reduce to medium heat. 4. Cook for about 30 minutes or until quinoa is cooked. If necessary, add more water. 5. Taste and add more seasoning if necessary. And ready! You can serve it with rice, nachos, garnished with chopped cilantro, avocado and greek yogurt. |
Chili with quinoa
