For a long time, I’ve wanted to try quinoa. Quinoa is a seed, rich in protein. Though many consider it to be a grain, it’s actually related to spinach, swiss chard and beats.
A few weeks ago, I bought a bag of Quinoa from our local Fairway Market on a whim. With no idea of how to prepare or serve it, the bag just sat in the cupboard. Suddenly yesterday, I somehow was inspired to start cooking for the week. Of course, not having a recipe on hand, I took the Internet to find something. One of the search results listed a chili made of quinoa from Meatless Monday‘s website. The recipe came to Meatless Monday from a blog called Cooking for a Vegan Lover,
The ingredients for Quinoa Chili call for a lot of spices, which makes this dish chock full of smoky and sweet flavors. One thing that surprised me is that it didn’t call for tomatoes, as many chili recipes do. After a simple taste test, it turns out that the tomatoes were not needed. In addition to the lack of tomatoes, the fact that the quinoa had a hearty meat-like texture in this dish was awesome. I think I can get this by Momma Macaroon without her realizing it’s vegan!
I invite you to check out the recipe yourself and enjoy on a Meatless Monday…or any other day for that fact!
Before closing out this post, we need to post the Macaroon Modifications:
- Replaced 1 medium onion with 2 small onions
- Replaced the cumin with 1 tsp of fennel seed
- Omitted the onion powder
- Replaced vegan broth with vegan stock
- Used canned Fava beans – the recipe said you could use any canned beans
- Cooked chili the day before to let the flavors soak in
Meatless Mondays is a great site for those of you who aren’t ready to go meatless everyday. Check it out!