1 1/2 cup frozen or fresh chopped okra
1 1/2 cups vegetable or mushroom broth
3/4 cup quinoa
15 oz canned kidney beans, drained
10 oz can diced tomatoes with green chile
1 teaspoon olive oil
1/2 teaspoon ground chipotle pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 large onion, chopped
3 cloves garlic, minced
Heat the oil in a large saucepan. Add the onion and garlic, and saute until fragrant. Mix quinoa into the saucepan and cook 30 seconds, then add the broth, chipotle, cayenne pepper, chili powder, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until most of the liquid has be absorbed. Stir the okra, kidney beans and canned tomatoes with chile into the saucepan, and continue to simmer 2-5 minutes or until heated through.
I still think half the fun of eating quinoa is that you have an excuse to say “KEEN-wah”. That aside, quinoa is a great source of protein which makes this dish pretty much a complete meal in itself. Quickly sauteing the quinoa before adding the liquid brings out a nutty flavor that works well with the spices and the vegetables and diminishes the slight “seedy” flavor quinoa has that I know at least my husband finds less than appealing.