As you may have heard, quinoa is my new favorite food. Not only is it a complete protein, but it feels like little eyeballs popping between your teeth. I found this recipe for quinoa chili on nutritionist Marci Anderson’s blog.

A veggie version of Jason's favorite—sloppy joes.

Easy Quinoa Chili

2 tsps extra-virgin olive oil
1 medium onion, chopped
2 tsps salt
2 green peppers, chopped
2 cloves garlic, minced
2 tsps cumin
1 tsp oregano
1/4 tsp cayenne
1/4 tsp cinnamon
2/3 cup quinoa
1 cup frozen corn
2 cups tomato sauce
1 cup water
2 cans kidney beans

1. Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper, and spices; sauté for 5-10 minutes.
2. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water. Simmer 20 minutes.
3. Add rinsed beans and simmer 15 minutes.
4. Serve with sliced avocados and sandwich buns.

I added more green pepper than she did, just because I had it on hand, and accidentally added more garlic. Thus, it was a bit too spicy for me. And salty. I’d cut back on both next time. I also forgot to stir occasionally while it was simmering, and it burnt on a little. Oops.