We love comfort food. We also love healthy recipes... and sometime even vegetarian recipes. Sunday night's dinner fit all of our criteria. It also made tons of leftover to eat all week! I also thought I would share that my predicament of bad lighting due to the lack of daylight has been taken one step further. This weekend our kitchen light burnt out. We replaced the light bulbs and it did not fix the problem... so we have a maintenance request in and for now we have a floor lamp in the kitchen. This recipe was too good not to share so you will have to ignore the poor lighting.
1 onion, diced
5 cloves garlic, minced
3c cooked quinoa
2 cans fire roasted tomatoes
1 can tomate sauce
1 small can fire roasted diced green chiles
chili powder, paprika, cumin, cayenne pepper, ground coriander, salt & pepper to taste
1 can white kidney beans, drained & rinsed
1 can black beans, drained & rinsed
1 1/2 c frozen corn succotash mix
3T lime juice
tortilla chips, grated smoked gouda, 1/2 avocado, 1T plain greek yogurt per serving
Cook quinoa according to instructions on package.
Heat oil in a large pot (we use our Staub), sautee onion and garlic for 3 minutes. Add cooked quinoa, tomatoes, tomato sauce, chiles, spices, and 2c water. Bring to a boil then let simmer for 30 minutes. Stir in beans, corn mix, and lime juice then cook until heated through.
Serve immediately topped with tortilla chips, cheese, avocado & greek yogurt.