Mexican supper with Quinoa...Healthy AND good!

This recipe can also be made with Buckwheat. Totally Vegan.....It is dairy free and wheat and corn free, from the Allergy Self-help Cookbook. It is not flavor or satisfaction free.

2 TBSP vegetable oil.....(I used EVOO cuz thats what I had)
1 cup chopped onions
1/2 cup chopped celery
1/4 tsp red pepper flakes
1 1/2 tsp mild chili powder
1-2 cloves garlic.......(I used 3)
1 1/2 cup water
1/2 tsp salt
1 cup quinoa (Rinse it really good)
2 cups chopped tomatoes
2 cups cooked kidney beans, pinto beans, or chickpeas
1/4 cup chopped green chilies
1 tsp dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cup guacamole (optional)...........(May say optional, but guac makes everything better, lol)

1. Heat the oil in a skillet over medium-high heat.
2. Add the onion, celery, pepper flakes, and chili powder, and cook for eight minutes, or until the vegetables are soft.
3. Add the garlic and cook for one minute.
4. Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies, and agave nectar or honey. Cook for twenty-five minutes, covered, stirring occasionally.
5. Stir in the cilantro and cook for five minutes.
6. Top each portion with a dollop of guacamole if you wish.



I made this last night and put it in the MFP data base under Holly's Homemade.... I used spark people to get the stats. The cookbook says this makes 4 servings, but I thought that was alot. I think it was 383 cals for 1/4 of the recipe. The guac to top it off made it supre delish! It was really filling for me, thats why I think 1/4 is alot. I had about half that and I was totally satisfied till morning.