A crazy little thing called Quinoa… Another vegan recipe.

Organic QuinoaIt is a accepted fact in our household that eventually I will become a vegan. Chef pretends to fear it, claiming I already make his life difficult enough with my food choices, but I know that deep down he is looking forward to the challenge. As part of this progression from Vegetarianism to Veganism, I try to eat a few vegan meals throughout the week at dinner time. Some weeks are more successful than others and this week so far is one of them. Tonights foodie adventure was a good one, another first time attempt of a recipe with a first time ingredient.. tonights feature guest: Quinoa.

According to good old Wikipedia Quinoa “originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season”. I’m not sure why it hasn’t appeared in our ingredient list before, but we were pleasantly surprised with the result. This recipe is another one which we will be coming back for down the track. I must say it did look a little unnerving on the plate at first, like little white worms were enjoying my dinner but once I got passed that I really enjoyed the meal.



Anasazi Chili with Quinoa
(Vegan Planet)

Note: We actually used Adzuki beans instead of Anasazi beans in this one.. just because this is what we had. Also, we generally substitute onion with leek, I prefer the flavor of leek to onion.

Ingredients:

1 tablespoon olive oil 1 small red bell pepper, seeded and chopped
2 tablespoons chilli powder (we made our own using chipotle chillies and Ancho chili seeds ground up in the bullet with hot paprika)

1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper
1 can tomatoes drained and chopped
3 cups cooked anasazi beans, drained and rinsed
1 1/2 cups water
4-6 cups freshly cooked quinoa

chipotleAncho chili seeds


Method:

Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers, cover and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, salt and pepper to taste. Add the tomatoes, beans, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally. Taste and season with salt and pepper if required. Too easy! We serve it with oven warmed taco shells. Just scoop up the chili and quinoa on a broken piece of the taco shell and munch away! Fabulous!

Chili with Quinoa

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