If you want to cook for a big group (New Years Eve, move, birthday), this is your perfect dish!
1 cup Quinoa (125 g)
2 cups water
2 cans cut tomatoes (optional cut a few fresh tomatoes)
1 package crushed tomatoes
1 can kidney beans
1 can chickpeas
1 can corn
2 big onions
1 garlic clove
1 lime (optional half a lemon)
Port wine / red wine
1 red chili pod (or chili ground powder)
fresh parsley (optional cilantro)
1 teaspoon cumin
1 teaspoon curcuma
2 teaspoons cayenne pepper
2 teaspoons hot paprika
1 teaspoon noble sweet paprika
1 teaspoon cilantro
½ teaspoon cinnamon
salt, pepper, sugar
Pour 1 cup of Quinoa into a sieve and give it a good wash under cold water (this way you’ll get rid of the saponins on the shells, which have a bitter taste), then pour the Quinoa into a small pot. Add 2 cups of water (or broth) and ½ teaspoon of salt and bring to a broil, then to a light simmer for bout 15 minutes.
Cut onions into medium-sized and garlic into small cubes.
Put olive oil in a very big pot (preferably a Cocotte) and heat slowly (not too hot).
Glaze the onion cubes for a few minutes (they shouldn’t turn brown, so really not too much heat!), then add the garlic cubes and stir with 2 tablespoons of tomato paste.
Deglaze it with a proper shot of port wine or regular red wine (or – if you want to cook without alcohol – just deglaze it with the crushed tomatoes).
Add the crushed tomatoes, tomato pieces and the diced chili pod. Rinse the packages with water and pour it into the pot as well. Stir Quinoa and all seasonings inside and let it simmer lightly for 30 minutes.
Add kidney beans, chickpeas and corn (not the liquid from those cans, though) and season to taste with salt, pepper and lime juice.
Let it simmer for another 10 minutes. If it’s too bitter, just add a bit of sugar.
Now wash and cut the parsley and stir inside– done.
We usually serve it with bread and/or sour cream only. But potatoes fit just perfectly too.