I had told my family that this quick spur of the moment dish was quinoa chili but changed it because I didn’t want to add to the debate of what chili is, so I decided that perhaps this hot spicy stew is just that, it is a stew and stay out of the debate.
This only takes a short amount of time; one pot and you can add to it to make it even better. With quinoa as the star, I was thinking latter that perhaps a nice white bean to go along with the quinoa would be great too. You still get the benefits of great fiber and clean protein that assist with bodybuilding as well as stabilizing your sugar, plus so many more vitamins and minerals, so you still get great health benefits if you choose just quinoa in it.
1 1/2 – 2 cups of quinoa (I used golden)
6-8 cups of water
Vegan chicken broth base (follow back of container for amount per your water)
1/2 – 3/4 cup cilantro lime salsa (depends on your taste)
1 small white onion diced
4-5 cloves of garlic diced
1 small green bell pepper
1 15 ounces of corn
1 15 ounces of diced tomatoes
1 small can dice green chilies
1-2 tablespoon of olive oil
Clean quinoa, set aside. Chop onion, garlic and green bell pepper. In a large pot over medium/high heat add olive oil, onion, garlic and green bell pepper sauteing until the green bell pepper is half cooked then add the can of green chilies, corn and tomatoes. Cook for a few more minutes then add washed quinoa, water and broth base. Stir altogether, lower heat add lid cook for about 15-20 minutes.
Serve in deep bowl, top with grated cheese, corn chips
(This dish is even great as leftovers!)