Chili with quinoa


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
1 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. paprika (optional)
Salt and pepper to taste
Fresh Cilantro, Avocado, Vegetable Yogurt, Sliced ​​Chili


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.
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