Mole-Style Red Beans and Cilantro-Green Chile Quinoa

I’ve been trying this new thing in the kitchen.

Basically, I just go in and kind of throw together whatever I see into a pot. I call this the 50-50 method because 50% of the time it works and I make something utterly (hehe, utterly – I always think of cows) delicious.

Exhibit A: Mole-Style Red Beans and Cilantro-Green Chile Quinoa

The other 50% of the time? Well, let’s just say that pumpkin-tofu soup sounded better in my mind than in my tummy.

And don’t even get me started on that vegan chickpea and banana “loaf” I made a few months back…

Last Year: The Baked Brownie and Summer Salad with Strawberry Balsamic Dressing

Mole-Style Red Beans and Cilantro-Green Chile Quinoa

Makes 3 servings

Ingredients

For the quinoa

• 1 cup quinoa
• 1.5 cups water
• 3 tablespoons fresh cilantro, chopped
• 1/2 can of green chiles – the other half is for the beans

For the mole-style beans

• 2 teaspoons olive oil
• 1/2 medium onion, diced – about 3/4 cup
• 1/2 green pepper, diced – about 3/4 cup
• 3 cloves garlic, minced
• 1 tablespoon cocoa powder
• 3/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne, or to taste
• 1/2 can green chiles
• 1 can (15oz.) low sodium kidney beans + half a can of water
• 3 tablespoons cilantro, chopped

As always, if preparing gluten-free use certified gluten free ingredients

Method

1. Bring water, quinoa, green chiles, and cilantro to boil. Cover and reduce to heat to low. Simmer for 15 minutes, or until water is absorbed.

2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add onion, green pepper, and garlic and saute for about 3-5 minutes until the veggies begin to soften.

3. Add cocoa powder, cumin, salt, pepper, and cayenne and cook for 1 minute more. Add green chiles, kidney beans, and half a can of water from the kidney bean can.

4. Continue cooking for about 10 minutes until the sauce has reduced and the vegetables are soft.

5.  Serve beans hot over quinoa.