Lunch

Deb's VA Chili Bean Baked Spanish Quinoa is for Lunch.

Deb's VA Chili Bean Baked Spanish Quinoa takes several minutes to prepare.

Deb's VA Chili Bean Baked Spanish Quinoa takes several minutes to cook.

Deb's VA Chili Bean Baked Spanish Quinoa makes 5 servings.

The ingredients for Deb's VA Chili Bean Baked Spanish Quinoa are:

The Stock:
1 large onion, coarsely chopped
1 Tbls olive oil
2 Tbls tomato paste
1 tsp fennel seeds
1 head garlic, outer skin removed
2 tsp sweet paprika
1/4 tsp turmeric
1 1/2 tsp salt

The Quinoa:
1/4 cup olive oil
1 large onion, diced
1 can diced tomatoes
1 can tomato paste
3 garlic cloves, chopped
3 tbls chopped fresh parsley plus extra for garnish
2 tsp sweet paprika
1 tsp turmeric
pinch red pepper flakes
salt and freshly milled black pepper to taste
1 1/2 cup ancient red quinoa (or brown rice)
1 15.5 oz can chili beans

Here is how you make Deb's VA Chili Bean Baked Spanish Quinoa:

For the stock: saute the onion in the oil in a saucepan until partly browned, then add the tomato paste and 1 cup water. Scrape up the juices from the bottom of the pot and break up the tomato paste. Add the remaining ingredients plus 6 cups water, bring to a boil, then simmer, partially covered, for 25 minutes. Throw away the garlic, then strain, pressing out as much of the broth as you can. Add water if needed to make 5 cups of liquid.For the quinoa (or rice): heat the oil in a wide soup pot over medium heat. Add the onions and tomatoes, lower the heat, and cook, stirring every so often, until the onion is browned, 20 to 30 minutes. While it's cooking, heat the stock , add the quinoa (or brown rice) and simmer for 20 minutes or until the stock is absorbed. Lightly oil a shallow casserole dish about 12 inches across.Add the chopped garlic, seasonings, 1/2 tsp salt, and the quinoa to the browned onion. Stir to coat the quinoa then transfer the mixture to the casserole dish. Bake for 25 minutes. Remove the dish, cover it with a cloth, and let it stand for 10 minutes. Garnish with the parsley and serve.Serving Size:?makes 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user DEBRAHOLL.

The nutritional information for Deb's VA Chili Bean Baked Spanish Quinoa is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 534.2

• Total Fat: 19.0 g
• Cholesterol: 0.0 mg
• Sodium: 2,214.4 mg
• Total Carbs: 79.7 g
• Dietary Fiber: 18.3 g
• Protein: 16.3 g

Deb's VA Chili Bean Baked Spanish Quinoa is Mexican cuisine.

The dietary needs meet for Deb's VA Chili Bean Baked Spanish Quinoa is Vegetarian