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…
- 1 small red onion
- 3 cloves of garlic
- 2 bell peppers (one orange, one yellow or red)
- 2 green onions
- 1 cup fresh parsley or cilantro
- 1 lime
- 1 avocado
- 2 cups frozen corn
- 1 cup sprouted quinoa by TruRoots®
- One 15-oz can Eden Foods® black beans, no salt added
- Two 14.5-oz cans diced tomatoes
- 1-1/2 cup low-sodium vegetable broth by Pacific®
- 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)
- Live butter lettuce
How It’s Made…
- Set aside: lime juice, green onions, parsley, avocado.
- Chop onions. Mince garlic. Chop bell peppers.
- Heat a little olive oil in a large pot over medium heat. Sauté onions for 2-3 minutes or until it becomes translucent.
- Add garlic and bell pepper. Cook for another 2 minutes over medium heat.
- Add rest of ingredients: quinoa, broth, beans, tomatoes, corn.
- Then add and stir in paprika, cumin, chili, black pepper, and red pepper flakes.
- 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.
- Meanwhile, chop green onions and parsley. Squeeze lime.
- You can stir the parsley into the pot about 1 minute before serving — or add it as a garnish when served.
- Serve with fresh lime juice, top with avocado, and sprinkle on your favorite hot sauce.