Quinoa & Sweet Potato Chili:one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste avocado, cilantro for garnish (optional)
Kale and Quinoa Minestrone (Vegan and Gluten Free)
Quinoa mushroom pilaf - Gluten-free and vegetarian. I added porcini mushrooms to this mix. Soak them first, for 30 minutes in warm water. Save the porcini water, and use it with vegetable broth to cook the quinoa for an extra mushroomy flavor!