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Categories:
tri-color quinoa olive oil garlic sweet onion tomatoes tomato sauce green chiles chili powder ground cumin paprika cayenne pepper kosher salt chorizo kidney beans black beans corn kernels cilantro lime optional avocado
Viewed: 64 - Published at: a year agoIngredients
- 1 cup tri-color quinoa
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 sweet onion diced
- 29 ounces diced tomatoes fire-roasted
- 15 ounces tomato sauce
- 4 1/2 ounces diced green chiles
- 1 1/2 tablespoons chili powder or more, to taste
- 1 tablespoon ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- kosher salt
- 1 chorizo link, crumbled, I used Soyrizo
- 15 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 1 1/2 cups corn kernels frozen or canned
- 3 tablespoons cilantro leaves chopped fresh
- 1 lime optional
- 1 avocado halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro, I dug in before I took a pic with the garnishes!! oops
Method
- In a large saucepan, cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes.
- Stir in beans, corn, cilantro and lime juice, until heated through, about 2 minutes. Serve immediately with avocado, if desired.
