19 September 2013

Quinoa Chili and Roasted Cabbage

Roasted Cabbage
Slice cabbage 1/2 to 1 inch thick
drizzle with olive oil
sprinkle with paprika
bake at 400 degrees for 45 to 50 minutes
Quinoa Chili
1 cup red lentils
1 cup quinoa
2 cups black beans, canned or cooked
red peppers and onions (frozen bag)
2 -3 teaspoons chili powder
1/8 teaspoon cinnamon
1 28oz can crushed tomatoes with basil
 (I added another can of tomatoes when reheating the leftovers)
Place lentils and quinoa in pan.  Add 4 1/2 cups water, bring to a boil then reduce to simmer.  Stir in beans, peppers, tomatoes and spices.  Cover and continue to simmer 35 to 40 minutes or until lentils and quinoa are cooked.
inspiration for this recipe came from ambitiouskitchen.com

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