Ingredients
1 cup dried kidney beans, soaked and drained
OR 2 small cans of kidney beans
3 cups water, divided OR 1 cup of water if using canned kidney beans
2 tsp. cumin
1 T. extra-virgin olive oil
1 medium onion, chopped
2 tsp. sea salt, divided
2 cloves garlic, minced
1 large green or red pepper, chopped
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/8 tsp. cayenne (optional)
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1-2 cups organic tomato sauce
Grated cheese for garnish (optional)
Ground beef, tempeh, or Italian sausage (optional)
Preparation
Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).
Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.
