It is another beautiful day in the neighborhood as we are getting covered with the white fluffy stuff up in Boston. Since most of my clients won’t be making it into the city today I decided to a) make a snowman and b) get some work done from home and plan to update all of my client programs for the next few months. There is snow excuse to be lazy.
I have a lot of programming to plow (get it? plow?) through but I just wanted share an amazing chili recipe that I came across that uses the wonder grain: quinoa. Combining the perfect meal with the perfect grain is like
- 1 cup quinoa
- 2 cups water
- 1 tsp. EVOO
- 1 onion (diced)
- 1 green pepper (diced)
- 1 red pepper (diced)
- 2 tomatoes (diced)
- 1 cup cellery (chopped)
- 1 jalapeño (seeded and diced)
- 2 16oz cans of black beens (rinsed)
- 1 28oz can of crushed tomatoes
- 1 tsp. chili powder
- 1 tsp. parsley
- 1 tsp. oregano
- 2 tsp. cumin
- dash salt
- dash pepper
Combine the quinoa and water in a saucepan and boil for 10-20 minutes until all the water is absorbed. One quick easy note for preparing quinoa. You always use one part quinoa to two parts water.
Meanwhile, heat a large non-stick pan and add EVOO, onion, peppers, celery and jalapeño. Sauté for about 7 minutes then add the diced tomatoes and sauté for 3 more minutes. Stir in the beans, crushed tomatoes and seasonings and let simmer for 25 minutes. Stir in the quinoa and cook for 5 more minutes.