Sunday, January 22, 2012
Here's what was available.
In the fridge: celery, carrots, two medium sweet potatoes, large green pepper, mini red, yellow and orange peppers, garlic, half a carton of baby spinach.
In the cupboard: a box of quinoa, dried onion, chili flakes, two cartons of vegetable broth, a can of black beans, a can of chick peas, can of diced tomatoes.
I brought the broth and tomatoes to a boil, chopped up the celery (3 stalks), carrots (handful of baby ones) and peeled chopped sweet potatoes and simmered with lots of garlic, dried onions and lots of chili flakes until just about tender. Then added the thoroughly drained and rinsed black beans and chick peas, and stirred in the quinoa: brought it back to the boil and simmered until the quinoa was done (little white rings) about 15 minutes. Then added the chopped green, yellow, red and orange peppers, simmered briefly. Took off the heat and stirred in the coarsely chopped spinach.
This is pretty good . . . vegan but still full of protein . . . and warming after my cross country skiing this weekend!
I'm hoping that the pot lasts all week for after work suppers!