Thursday, June 26, 2008

Quinoa Chili

Lately I have been a little obsessed with Quinoa (pronounced Keen-wah). It is what you might call a superfood. It's packed with protein, supplies all nine essential amino acids, and is filled with all sorts of minerals and other good stuff that nutritionists want us to eat. It is perfect for vegetarians and vegans or anyone else who is trying to eat meat a little more sparingly, but it also make an excellent side dish (like rice) and is good for salads (maybe a tabboulehesque sort of thing).
We had just loaded up on some from the bulk food section at WinCo (how can they sell food so cheap?!)when Anne received an e-mail from her cousin with a recipe starring Quinoa. How did she know it was my favorite food of the month?
When I got home from work tonight (the reason my blog has been seriously neglected lately--see link on the side) I walked into a fragrant house with a set table--ice water and everything, and a meatless, low-fat, protein-filled gesture of my wife's love--I'm a lucky man.
I recommend this dish whole-heartedly. I loved it loved it loved. The cinnamon adds a subtle depth that I think you will enjoy. If this is your first time with Quinoa, do not be afraid. It's easy to cook and quite neutral, like a brown rice maybe, but lots smaller.

2 cans kidney beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &
cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water
Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.

10 comments:

The Innkeeper said...

So glad that you guys liked it. And glad that you're posting recipes! I know work's infinitely more important than blogging, but we've missed you!

Allison said...

I don't think I've ever posted a comment here, but I just have to add my comments about Quinoa. My husband and I recently discovered this culinary masterpiece and I can't wait to try this chili! Thanks for the recipe!

Joan Koplin said...

Oooooo, I'm excited to try the quinoa! Sounds so exotic and fun.
It is good to have another culinary masterpiece from chefs Anne/Tay!
I love you guys.
Ps...can you believe Hellie's pics?!?! Did you get my email, I hope?

Nadia said...

Just thought you also might want to emphasize that you can't skip the "washing" part of the quinoa, if you don't you get bitter quinoa.

Kate said...

Oh my, just made this for dinner and it was FABULOUS! Easy and healthy. My two requirements! Thanks. Keep 'em coming!

Dee and DeAnna said...

Hmmmmmmmm We are going to try this!
Every time I slip over to your blog, I find a treasure..... Must do it more. THANKS (Lori's Mom)

Jason and Rachel said...

Hey Taylor! This looks great! Can you believe Bellview school? Check out my blog. Rachel "fish" Van Winkle

carla felix said...

This is my second time making this now and it is one of my all time favourite dishes! Thank you!!!

Jennifer said...

I'm either going to make this for tonight or tomorrow. :) It looks so good!

Jennifer said...

I can't wait to try this! :D