While browsing the coupon website, I came across this recipe. A chili recipe that uses a slow cooker and quinoa. As you know, I love love the convenience of a slow cooker so this recipe hit the spot. Furthermore, I have about 3/4 cup of quinoa left that I wasn't sure what to do with it, if I use it to substitute rice, it would not be enough, it has to mix with something more substance to make it into a meal.
Hence this recipe is great as I have some canned beans in my pantry, quinoa, onion, chicken breast and spices in my cabinet. Just put all in a slow cooker and the dinner is ready! This is just an idea, you can play with your own recipe!
I also like to wish all my readers a Happy Thanksgiving holidays, drive safely, enjoy each other companies and delicious food. I will be off during the week to spend it with friends. :-)
Recipe idea credited to Queenbee Coupons.
3/4 cup quinoa, rinse under running water on a sieve under water is cleared, about 1 minute.
1 1/2 cup filtered water
2 cans of organic kidney beans (15oz), drained
1 can of organic garbanzo beans (15oz), drained
1 small yellow onion, chopped
1 chicken breast
1 bottle of all natural traditional pasta sauce (24oz)
Chili powder, 1 tsp.
Cayenne powder, 1/2 tsp.
Cumin powder, 3/4 tsp.
Dried celery, 1 Tbsp.
Black pepper to taste
In a 4-quart slow cooker, add in the chopped onion, water, pasta sauce, kidney and garbanzo beans, quinoa, and all the spices. Give it a stir. Then, put in the chicken breast in the middle. Turn it to high for 3-4 hours. Take out the chicken breast, shred it and put it back and give it a stir. Turn it to warm. Serve with cheese.