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Nicole Hallissey MS, RDN, CDN
1 cup quinoa, rinsed
1 onion, diced
1 red pepper, chopped
1 green pepper, chopped
1 jalapeño pepper, seeded and chopped
2 – 15 ounce jars crushed tomatoes
2 cup low sodium chicken broth
1.5 cup kidney beans, soaked and drained
1.5 cup black beans, soaked and drained
1.5 cup fresh or frozen corn
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons siracha sauce
1 teaspoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon ground black pepper
¼ cup fresh cilantro, chopped
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, approximately 3 minutes. Season with cumin, paprika, cayenne pepper, black pepper and salt.
2. Add garlic and cook for another minute to release the flavor. Add peppers and jalapeno and cook until peppers become soft. Add siracha sauce, chicken broth, crushed tomatoes, kidney beans, black beans and corn.
3. Bring to a boil and add quinoa. Cover and simmer for 15 or until quinoa opens.
Time Saving Swaps:
Eliminate washing and chopping peppers and onions by using a frozen bag of pre-sliced peppers and onions. Skip the spices by using a premade, salt free seasoning packet such as Mrs. Wages’ Southwest Style Chili Pepper Fajita Mix.
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