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1 Tbsp olive oil
1 large red onion, chopped
4 cloves garlic or 1 tsp garlic powder
2 tbsp cumin
1 tbsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp parsley
2 tsp chipotle chili powder
3 cans of black beans, cooked in a slow cooker beforehand
1 cup of quinoa
6-8 tomatoes diced or processed in a food processor, or a 28 oz can of crushed tomatoes
4 cups of vegetable broth
1/4 cup of lime juice
Sea salt and pepper to taste

Heat the oil in a large pot and cook the onions until they are softened. Add the spices, adjusting to your personal taste. The original recipe calls for 3 tbsp of chili powder, which I omitted because I couldn’t find any without silicon dioxide added.

I then add the broth, tomatoes, quinoa, and beans to the mixture. The original recipe calls for mashing at least 1 can of beans with a potato masher. Instead, I cooked all the beans in a crock pot the night before to make them easier to digest.

Bring everything to a boil and then reduce heat and let simmer for at least 30 minutes. Stir in the lime juice and add salt and pepper.

I serve this over a baked potato, and I never miss the crackers. I add a dollop of Greek yogurt if I’ve gotten carried away with the chipotle chili powder to cut the heat, but sour cream works too.

This recipe was adapted from a recipe found in “500 best quinoa recipes”.


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