From Taste of Home
INGREDIENTS:
- 1 Tbsp olive oil
- 1 med red onion, chopped
- 4 garlic cloves, minced
- 1 to 2 jalapeño peppers, seeded & chopped (optional)
- 1/4 tsp pepper
- 8 cups vegetable broth
- 1 cup red quinoa, rinsed
- 2 cans (15 oz each) non-salt black beans, rinsed & drained
- 3 med tomatoes, chopped
- 1 cup fresh or frozen corn
- 1/3 cup minced fresh cilantro
DIRECTIONS:
- Heat oil in a Dutch oven over medium-high heat.
- Add the red onion, garlic, jalapeño (if desired) and pepper; cook and stir until tender, 3-5 min.
- Add broth & quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 min.
- Add the chickpeas, black beans, tomatoes, corn & cilantro; heat through.
If desired, serve with optional ingredients.
*Add smoked salt or cumin.
*Reduce chopped tomato & add/sub chunky salsa.
*Cut or reduce quinoa and garnish with cooked rice
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