Ingredients
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1 tablespoon olive oil
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2 stalks celery, sliced
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2 carrots, diced
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1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
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4 garlic cloves, minced
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2 tablespoons chili powder
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1 teaspoon cumin
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1 (28 ounce) can diced tomatoes, with juice
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2 cups vegetable stock
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2 tablespoons white vinegar
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1 teaspoon sugar
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sea salt, to taste
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1 cup quinoa, rinsed well
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1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
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1 cup corn
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fresh ground pepper, to taste
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2 yellow onions, diced
Instructions
- In a large, deep saucepan, heat oil over medium heat;.
- Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
- Add chili powder and cumin and stir for 1 minute;.
- Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
- Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
- Reduce heat to low;.
- Cover and simmer until quinoa is tender – about 25 minutes.
- Note: when re-heating, you may wish to add extra stock or water.