Spring Chili and Quinoa Bowls
04/23/2018 – 04/27/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
YIelds4 Servings
Servings
YIelds4 Servings
Ingredients
  • 2cups precooked cooked quinoa
  • extra-virgin olive oil
  • 1 red oniondiced
  • 2 garlic clovesminced
  • 3 medium carrotsdiced
  • 1 red bell peppersdiced
  • 1 head broccoliroughly chopped
  • 2 medium zucchinischopped
  • 3-4 roma tomatoeschopped
  • Salt and Pepperto taste
  • 2tsp chili powder
  • 2tsp cumin
  • 2tsp paprika
  • 2tsp coriander
  • 1 can kidney beansrinsed and drained, 400 ml
  • 1 can crushed tomatoes400 ml
  • 2 1/2cups vegetable stock
  • 4 green onionsthinly sliced
Instructions
  1. Add a drizzle of olive oil to a large pot over medium heat and sauté the onions and garlic until soft and fragrant.
  2. Add the carrots, pepper, broccoli, and zucchini and cook for a few minutes, then add the tomatoes, spices and season with salt and pepper.
  3. Add the beans and crushed tomatoes. Stir in the vegetable broth and simmer until vegetables are tender.
  4. Place pre-cooked quinoa in a non-stick pan to keep warm. (Add a little water if needed)
  5. Serve the warm chili in a to go bowl on top of warm fluffy quinoa. Garnish with thinly sliced green onion.