©2015 Eden Foods, Inc.
Serves 4 |
Prep Time 5 minutes |
Cook Time 20 minutes
1 Tbsp Eden Extra Virgin Olive Oil
3 cloves garlic, pressed
1 medium onion, diced
1 cup Eden Red Quinoa, washed and drained
or white Eden Quinoa
28 ounces Eden Whole Tomatoes with Basil, drained, chopped, and reserve tomato cooking liquid
or plain Eden Whole Tomatoes
1 medium green bell pepper, diced
1/2 tsp chili powder, or to taste
1 tsp ground cumin, optional
1/2 tsp Eden Sea Salt
1 1/2 cups water, including reserved tomato and bean cooking liquid
15 ounces Eden Pinto Beans, drain and reserve bean cooking liquid
Drain tomatoes, chop, and place tomato cooking liquid in a measuring cup. Drain the beans and combine with the tomato liquid. Add enough cold water to equal 1 1/2 cups liquid and set aside.
Heat oil and sauté the onions and garlic until translucent. Stir all remaining ingredients. Add the measured liquid, cover and bring to a boil. Reduce the flame to medium-low and cook 15 minutes or until liquid is gone. Remove from the flame and let sit, covered for 5 minutes. Mix and serve.
6g fat (29% calories from fat),
Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Low Sodium, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Tomatoes, Vegan, Wheat-Free, Whole Grain