Despite the unseasonably warmer weather this weekend--in the 60s here in Pittburgh!-- this recipe looked so easy and delicious, perfect to re-heat for a busy work week. I found the recipe in the monthly co-op newsletter, The Co-operator, published by the East End Food Co-op, a surprising resource for quick and healthy recipes.
1 C quinoa, rinsed well and drained in a sieve
1 2/3 C water
Bring water and quinoa to a boil then lower to simmer for 15 minutes until water is absorbed and quinoa has sprouted "tails." Set aside.
1 tbsp olive oil
2 C onion, diced
1 C celery, diced
1/2 C carrot, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 14 oz (or so) can of chick peas (garbanzo beans), drained & rinsed
2 C vegetable broth (I use 2 C boiling water to 1 cube vegan bouillon cube)
1 26 oz container Pomi chopped tomatoes, in juice (or 2 14 oz cans other canned tomatoes)
3 tsp ground cumin
2 tsp oregano
1 tsp chili powder
1 tsp ground coriander
1 bay leaf (optional--I never have this so I always omit)
1 tbsp red wine vinegar
minced fresh cilantro, for garnish
In large stock pot, saute onion, celery, carrot, garlic & green pepper in oil until onion is translucent. Add rest of ingredients (EXCEPT vinegar & cilantro), stir, bring to a boil, then lower to simmer for 15 minutes. Serve with 2-3 tbsp quinoa topped with cilantro. Add some whole grain bread (preferably toasted!). Enjoy.