From Mary...
1 yellow onion, diced small
3 ribs celery, diced small
Olive oil
3 garlic cloves, minced
2 large carrots, diced
1 can corn, drained
1 can kidney beans (or any bean of your choice), drained
1 red pepper, diced
1 medium zucchini, diced
1 cup dry quinoa (if it's not pre-rinsed, you need to rinse it 2 or 3 times)
6 cups water
4 chicken or vegetable bouillion cubes
1/2 jar spaghetti sauce
Salt and pepper, to taste
In a large stockpot, saute onion and celery in olive oil until onion is translucent, about 6 minutes. Add the garlic cloves and saute 1 minute. Add the carrots, corn, beans, pepper, zucchini, quinoa, water and bouillion cubes and stir well. Bring to a boil and then turn down to medium-low and cover to simmer for 30 minutes. Watch to make sure there is enough water and add water if it needs. Once the quinoa is cooked, add the spaghetti sauce and the salt and pepper. Serve with your favorite bread.
Mary says,"This is a very healthy and absolutely delicious recipe! We loved it! It is so tasty. I made mine with red quinoa and whatever vegetables I had. It's super easy. We like it with whole wheat pita bread.
