Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 66

Ingredients

1 cup corn kernels

1 cup quinoa

Salt and pepper to taste

2 cups vegetable stock

½ teaspoon ground cumin

1 tablespoon olive oil

½ teaspoon dried oregano

1 large onion, diced

1 teaspoon chili powder

2 cloves garlic, minced

2 cans kidney beans (do not drain)

2 stalks diced celery

2 cans diced tomatoes with juices

1 peeled and diced carrot

1 seeded and diced red bell pepper

Optional: tortilla chips, cucumber, vegan sour cream, avocado and cilantro

Directions

In a medium saucepan, boil the vegetable stock. Add the quinoa and simmer for about 15 minutes. Set aside.

Over medium heat in a large saucepan, heat the olive oil. Add the garlic and onions. Sauté for about 3 minutes, (until tender) then add the celery and carrot and continue sautéing for about 3 minutes. Add the salt, pepper, tomatoes, bell pepper, oregano, kidney beans and chili powder. Bring to a boil then simmer for 30 minutes uncovered. Stir occasionally, and then add the corn and quinoa.

Add the optional Ingredients

if desired, then serve warm.