quinoa chili - cronish

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* Exported from MasterCook *

 

Quinoa Chili

 

Recipe By :2000-07-26 Nettie Cronish: Vegetarian Pantry

Serving Size : 8 Preparation Time :0:00

Categories : New

 

Amount Measure Ingredient -- Preparation Method

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1 cup quinoa -- rinsed and patted dry

1/4 tsp salt

2 tbsp canola oil

1 onion -- chopped

3 garlic cloves -- minced

1 green pepper -- chopped

2 Japanese eggplant -- chopped (about 2 cups)

2 celery stalks -- chopped

1 tbsp chili powder and dried oregano

1 tsp paprika

1/2 tsp salt and freshly ground black pepper

2 28-oz cans diced tomatoes

1 tbsp brown sugar

2 green onions -- sliced

1 small bunch broccoli -- cut into florets, blanched

 

1. In skillet over medium heat, roast quinoa for 5 mins or until fragrant and

quinoa begins to pop. In small pot, bring 2 cups water and salt to a boil. Cover

and simmer over medium heat for 15-20 minutes, until water has been absorbed.

Remove from heat, stir and let stand covered for 10 minutes.

 

2. Heat oil in large pot over medium heat. Cook onion and garlic 5 minutes, or

until softened. Stir in green pepper, eggplant, celery, chili, oregano, paprika,

salt and pepper. Cook for 10 minutes, stirring often. Stir in tomatoes and sugar

and simmer for 15-20 minutes, until thickened.

 

3. Stir in quinoa, green onions and broccoli and cook until just heated through.

 

 

Recipe from p162 in New Vegetarian Basics by Nettie Cronish

 

Source:

" http://www.dishcookingstudio.com/ "

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Per Serving (excluding unknown items): 191 Calories; 6g Fat (24.4% calories from

fat); 7g Protein; 32g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 209mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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