Kim's Kitchen

1/2 cup quinoa
3 cups bean liquid
1 can kidney beans
1 tin Black Beans
1 can (400g), Chopped Tomatoes
1 tbs olive oil
1 Celery Stalks
1/2 Green Pepper
1/2 Red Pepper
1 tbsp(s), Garlic, raw
1 Onion
1 Red Chilli


1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp Dried Basil
1/2 tsp Dried Thyme
1/2 tsp dried Marjoram
1/4 tsp, Chipotle Powder
1 bay leaf
1 tablespoon light Molasses
1 tbsp(s), soy sauce
3 cup(s), Liquid Water Enhancer
1/4 cup, Chopped coriander

Soak the quinoa 15 mnins

Rinse 3 times, then drain into a colander

If using canned beans, drain into a colander and rinse well

Peel and mince the garlic and chilli

Dice the onion

Wash and trim the celery, slice lengthwise, then crosswise to dice

Seed and dice the red and green pepper

Heat the oil on medium high in a large saucepan

Fry garlic, chilli, onion and celery until soft (about 5 mins)

Add peppers and fry 5 mins

Add spices and herbs, stir 2 mins

Add the beans, water or bean liquid, molasses, tomato sauce and quinoa

Bring to boil, cover and simmer 20 mins or until quinoa is cooked.

Stir in soy sauce and pepper. Adjust seasonings.

Serve garnished with coriander.