This smoky-sweet mixture of quinoa, purple beans and spices will be piled on buns to make sloppy Joes or used as a taco filling along with your favourite fixings. Serve with chips, pickles and/or coleslaw.
Lively time: 25 minutes; Whole time: 35 minutes
Storage Notes: Refrigerate leftovers for as much as 5 days or freeze for as much as 6 months.
Servings:
8
Examined dimension: 8 servings
Components
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1 cup water
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1/2 cup dried quinoa (any shade, or a mixture)
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1 tablespoon extra-virgin olive oil
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1 medium yellow or white onion (about 8 ounces), chopped
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1/2 medium purple bell pepper, chopped
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1 (15-ounce) can small purple beans (might substitute purple kidney beans), drained, rinsed and coarsely mashed
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1 (15-ounce) can tomato sauce or crushed tomatoes
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1 tablespoon low-sodium soy sauce
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2 teaspoons chili powder
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2 teaspoons smoked paprika
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1 teaspoon agave or maple syrup
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1/2 teaspoon dried oregano
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8 delicate burger buns, frivolously toasted
Instructions
In a small saucepan over medium warmth, mix the water and quinoa. Convey to a mild boil, then decrease the warmth to medium-low, cowl and simmer till the water is absorbed, about quarter-hour.
In the meantime, in a medium skillet over medium-high warmth, warmth the oil till it shimmers. Add the onion and prepare dinner, stirring, till translucent, about 3 minutes. Add the bell pepper and prepare dinner, stirring, till the onion and bell pepper are tender, 5 to six minutes.
When the quinoa is cooked, add it to the onion combination, together with the beans, tomato sauce, soy sauce, chili powder, smoked paprika, agave or maple syrup, and oregano. Stir to mix. Convey the combination to a mild boil, scale back the warmth to medium-low, partially cowl, and prepare dinner, stirring sometimes, till it thickens and the flavors begin to meld, about 5 minutes. Flip off the warmth and let the combination stand for one more 5 minutes to let the flavors mix.
Pile about 1/2 cup filling on eight backside buns, high them with the highest buns and serve heat.
Recipe Supply
Tailored from the revised and up to date “Vegetariana” by Nava Atlas (Amberwood Press, 2021).
Examined by Joe Yonan.
E mail inquiries to the Meals Part at meals@washpost.com.