Quinoa is a naturally gluten-free food, that is considered a complete protein. Because of these factors, it is increasingly growing as a staple menu item for people with digestive sensitivities, those living a plant-based lifestyle, and those looking to grow their pantry nutrition.
Quinoa’s versatility makes it easy to incorporate into soups, salads, baked goods, and more.
Here is a simple recipe for quinoa chili.
Slow Cooked Quinoa Chili
(Makes 8 servings)
- 2/3 cup uncooked quinoa
- 15 ounce can black beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 1/4 cup tomato paste
- 14 ounces diced tomatoes, canned with juice
- 1/2 yellow onion chopped
- 3 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp pink Himalayan sea salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cups vegetable broth
Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
Tip: This recipe makes 8 servings. Take half of the finished recipe and store in four individual freezer containers. This will make the perfect lunch or dinner in a pinch.
Beast Mode Quinoa Chili by @Davesherotski