Ingredients
1 cup quinoa, rinsed and drained
2 cups water
1 tablespoon Olive oil
1 large onion, diced
1 green bell pepper
1 cup mushrooms
1 cup celery, chopped
2 tomatoes, cored and diced
1 cup carrots, diced
32-ounce can of black beans
28-ounce can of tomatoes
1 tablespoon chili powder
1 tablespoon dried parsley leaves
1 tablespoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon black pepper
Pam
Directions
Heat a non-stick pan, and add the quinoa. Let it toast until it’s completely dry and begins to pop. Add the 2 cups of water, cover, and bring to a simmer over medium heat.
Cook until liquid is absorbed, about 20 minutes. Remove from the pan and let stand about 10 minutes.
Meanwhile, re-heat your non-stick pan, spray with Pam, add the onion, bell pepper, mushrooms, and celery. Salt lightly, and stir fry over medium heat for about 8 minutes.
Stir in the two tomatoes and the cup of carrots; cook for another 3 minutes. Add the beans, canned crushed tomatoes, and seasonings. Stir well, cover, and cook over low heat for about 20 minutes.
Add the quinoa, stir well to combine, cover and cook for additional 5 minutes. garnish with a few sprigs of fresh parsley and enjoy!
