Aug. 22nd, 2013

nverland: (Monthly-August)
[personal profile] nverland
Coat hanger chandelier
 photo Hanger-Chandelier.jpg


PINTO BEAN AND QUINOA SLOPPY JOES
Serves: 4 to 6

1/2 cup raw quinoa, rinsed
1 tablespoon olive oil
1 medium onion, minced
1/2 medium green bell pepper, finely diced
15- to 16-ounce can pinto or red beans,
drained, rinsed, and coarsely mashed (or 1 1/2 cups cooked)
1 cup tomato sauce
1 medium tomato, finely diced
1 tablespoon reduced-sodium soy sauce or tamari
1 teaspoon agave nectar or natural granulated sugar
1 teaspoon chili powder, or more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 cup minced fresh cilantro, plus more for topping, optional
Shredded lettuce, baby spinach leaves, or green sprouts
6 whole grain rolls, English muffins, or mini-pitas

Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the last two, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato-y flavors.
For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced.

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