This recipe was submitted by one of our supporters, Susan Bates.
"I've been using, and modifying, this recipe for a few years. It is very versatile and equally good served hot with a grain or cold with a bed of greens.
"Make sure you rinse the quinoa in warm water and drain before using."
Ingredients
1 to 2 cups red kidney beans (canned or fresh cooked)
1 medium onion, chopped
2 t salt
1 pepper, chopped
2 cloves garlic, minced
2 t ground cumin
2 t ground chili powder
1 t dried oregano
1/2 t cinnamon
a few flakes of red pepper seeds (or more or less or hot chili pepper)
2/3 cup of quinoa, rinsed in warm water and drained
1 cup corn, frozen is OK
1 cup tomato sauce
1 cup water
1 T olive oil
In a large skillet heat olive oil. Add minced onion, chopped pepper and garlic. Cook until onion is soft. Add the rest of the ingredients, except the kidney beans. Simmer for 20 minutes. Add kidney beans and simmer for an additional 10 minutes.