It was pure luck that I came across the cookbook called Feeding the Whole Family when my first child was born over a decade ago. It was the first time I’d come across such exotic grains as millet, quinoa and amaranth, and included step by step directions on how to cook them. I may have called it ‘keen-wa’ for the first few years, but I definitely developed a love affair with this grain from the moment I tried it! And this chili is a family favourite – all of the kids will devour it, it’s easy to spice up with hot sauce after the fact, and such a nourishing meal to bring to new moms or sick families:-) And now that the cold weather has arrived, I find we’re enjoying it about once a week – with garlic bread, tea biscuits, tortilla chips or on a bed of steamed kale, we love our chili!

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No, I won’t torture you by not giving you the actual recipe – that would just be CRUEL!!!!

Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked
1 tsp cumin
3 cups water

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups of water (45 minutes) OR…..for those who don’t have a lot of time (me me me), buy one can of organic kidney beans.

2 tsp olive oil
1 medium onion, chopped
2 tsp sea salt
1 large green pepper, chopped (I often use red or orange, and add carrots or cauliflower here)
2 cloves garlic, minced
1-2 tsp cumin
1 tsp dried oregano
1/8 tsp cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn (Ry is allergic, so I use peas instead)
1-2 cups organic tomato sauce
1 cup water

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper, and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingredients; simmer another 10 minutes.