Recipe for Vegetable-Quinoa Chili 
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Yield:
8
Ingredients:
Amount Ingredient
1 cup quinoa, rinsed
2 cup water
1/2 tbl canola oil
1 med yellow onion, diced
1 x green bell pepper, seeded and diced
2 cup diced unpeeled eggplant
2 stalk celery, diced
2 x cloves garlic, minced (2 to 3)
15 oz canned stewed tomatoes
15 oz canned crushed tomatoes
1/2 lb broccoli, cut into florets
and blanched
1 tbl chili powder, up to 2
1 tbl dried oregano
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
Instructions:
Instructions: MAKES 8 SERVINGS. VEGAN

This beanless chili is fortified with quinoa. Quinoa is cooked briefly, then fluffed with fork before being added to the dish.

Combine quinoa and water in a saucepan; bring to a simmer. Cover; cook over medium-low heat until liquid is absorbed, 15 to 20 minutes. Remove pan from heat. Fluff quinoa. Cover and let stand 5 to 10 minutes.

Meanwhile, heat oil in large saucepan. Add onion, bell pepper, eggplant, celery and garlic. Cook over medium heat, stirring frequently, about 10 minutes. Stir in quinoa, stewed tomatoes, crushed tomatoes, broccoli and seasonings. Cook over low heat, stirring occasionally, 15 to 20 minutes, adding water if necessary. Remove from heat: stir in scallions. Cover; set aside 10 minutes.

Ladle chili into bowls. Serve topped with shredded low-fat cheddar cheese if desired.

Makes 8 servings.

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