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.
precooked cooked quinoa
extra-virgin olive oil
red bell peppers
Salt and Pepper
can kidney beans
rinsed and drained, 400 ml
can crushed tomatoes
Add a drizzle of olive oil to a large pot over medium heat and sauté the onions and garlic until soft and fragrant.
Add the carrots, pepper, broccoli, and zucchini and cook for a few minutes, then add the tomatoes, spices and season with salt and pepper.
Add the beans and crushed tomatoes. Stir in the vegetable broth and simmer until vegetables are tender.
Place pre-cooked quinoa in a non-stick pan to keep warm. (Add a little water if needed)
Serve the warm chili in a to go bowl on top of warm fluffy quinoa. Garnish with thinly sliced green onion.