This dish is extremely versatile and makes a lot. Enjoy it as a dip, side dish, and on your salad. Tuck it in a sprouted grain tortilla or stuff it in a crisp butter leaf.

What’s In It…

Seasonings

  • 1 tablespoon smoked paprika
  • 1/2 tablespoon cumin
  • 2 teaspoon New Mexico ground chili
  • Freshly ground black pepper
  • Red pepper flakes (to your taste)
  • Hot sauce (by Cholula® or your favorite)

Serving options:

 

  • Live butter lettuce

How It’s Made…

  1. Set aside: lime juice, green onions, parsley, avocado.
  2. Chop onions. Mince garlic. Chop bell peppers.
  3. Heat a little olive oil in a large pot over medium heat. Sauté onions for 2-3 minutes or until it becomes translucent.
  4. Add garlic and bell pepper. Cook for another 2 minutes over medium heat.
  5. Add rest of ingredients: quinoa, broth, beans, tomatoes, corn.
  6. Then add and stir in paprika, cumin, chili, black pepper, and red pepper flakes.
  7. Cover with lid, raise heat to allow liquids to boil, then reduce heat to low, and simmer for 20 minutes. Stir occasionally to keep ingredients from sticking. Lower heat as necessary.
  8. Meanwhile, chop green onions and parsley. Squeeze lime.
  9. You can stir the parsley into the pot about 1 minute before serving — or add it as a garnish when served.
  10. Serve with fresh lime juice, top with avocado, and sprinkle on your favorite hot sauce.

Serves 6.

Karen Owoc

I’m a Cardiopulmonary Rehabilitation Clinical Exercise Physiologist certified by the American College of Sports Medicine, KRON 4's weekly health expert, speaker, and author of my book on functional longevity, “Athletes in Aprons: The Nutrition Playbook to Break 100".

You may also like...

Leave a Reply

Your email address will not be published.