* 1/2 cup uncooked quinoa
* 1 tbsp olive oil
* 1 celery stalk, diced
* 1/2 green bell pepper, diced
* 1/2 red bell pepper, diced
* 1 small yellow onion, diced
* 2 Tbsp minced jalapeno pepper
* 2 garlic cloves, minced
* 1 tsp cumin powder
* 2 tsp ground coriander
* 1 tsp paprika
* 1 tsp dried chopped basil
* 1/2 tsp dried chopped thyme
* 1/2 tsp dried marjoram leaf
* 1/4 tsp chipotle pepper powder
* 1/8 tsp ground black pepper
* 1 bay leaf
* 3 cups water
* 1 can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1/4 cup tomato paste mixed with 3/4 cup water
* 1 Tbsp Worcestershire sauce
* 1/4 cup chopped cilantro
1. If the quinoa is not pre-rinsed, soak the quinoa for 15 minutes, then rinse thoroughly and drain well.
2. Heat the oil on medium-high in a Dutch oven or large soup pot. Add the celery, both bell peppers, and onion, and cook stirring for 3 to 5 minutes or until vegetables soften a little.
3. Add the jalapeno and garlic and cook for 1 minute.
4. Stir in the spices and herbs, and cook for 1 minute.
5. Add the water, beans, tomato sauce mixed with water and quinoa, bring to a boil, cover, and simmer 20 minutes or until quinoa is cooked.
6. Stir in Worcestershire sauce, taste and adjust for flavor.
7. Serve hot in big bowls and garnish with fresh cilantro.
Quinoa is such a versatile food to cook with, you'll find it in all sorts of meals now. Growing up, chili with noodles was the standard in our family. This is a great healthy substitute for macaroni.
If you don't want the black beans (they do tend to turn any dish a bit blackish) you can use navy beans or cannellini beans or even pinto beans for a lighter color chili.