4 cloves garlic, minced, divided
1/2 an onion, finely chopped, divided
3 tablespoons olive oil
salt, to taste
1 cup quinoa
2 cups vegetable broth (or water with a bullion cube)
1 (15.5 ounce) can crushed tomatoes
1 jalapeño pepper, chopped
1 long hot pepper, chopped
2 chile peppers, chopped
1 (15.5 ounce) can pink beans, rinsed and drained
1 tablespoon cilantro
1. Start sauteing most of the onions and garlic (leave a bit out for beans) in a large pot (quinoa expends a bit, like rice, so you'll want to leave some room) in 2 tablespoons of olive oil on medium heat, stirring often. Add some salt during this time, it will drain liquid from and allow them to cook faster.
2. When the onions have softened, add the peppers and continue to stir often. Leave one of the chili peppers aside for the beans After about two minutes, add the vegetable stock and half of the crushed tomatoes. When the broth begins to boil, add the quinoa, cover and reduce the heat to low. Leave until it is fully cooked and the liquid has all been absorbed, about 20 minutes.
3. While the quinoa is cooking, find yourself a small pot. Saute the remaining garlic and onion in 1 tablespoon olive oil and a little salt over medium-high heat until onions soften. Add the remaining chili pepper and then add the beans. Stir in the remaining crushed tomatoes and add cilantro. Stir occasionally. After about 8 minutes the beans will be fully cooked so you can turn the heat off and cover them until the quinoa is ready.
Time to eat! Serve the beans over the quinoa and enjoy.
Source of recipe: I created this recipe when my roommate and I were in a spicy-foods phase.