​

Ingredients

​

• 1 tbsp extra virgin olive oil

• 1/2 onion, diced

• 4 carrots, diced

• 1 pinch salt

• 1 red bell pepper, seeded & diced

• 3 cloves garlic, minced

• 1 tsp chilli powder

• 1 tsp ground cumin

• 28 oz canned whole tomatoes

• 3 cups pinto beans, drained & rinsed

• 1 & 1/2 cups quinoa, cooked

• 3 cups chicken broth

​

Toppings

​

• 1 avocado, quartered

• 2 scallions, sliced

• 12 tortilla chips

• Fresh cilantro

​

​

Instructions ​​

 

1. Cook quinoa according to package directions

2. In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until brown. Then add carrots, celery, and red pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes

3. Scrape the vegetables to one side of the pot. Pour the tomatoes with their juices into the other side of the pot

4. Using kitchen scissors, cut the tomatoes into bite-sized pieces. Give everything a stir, then add the stock and spices. Stir again and bring to a boil

5. Cook at a gentle boil until slightly thickened, 5-10 minutes

6. Add the pinto beans and cook 5-10 minutes longer, or until the vegetables are all softened

7. Before serving, stir in the cooked quinoa and heat through. Taste and season with salt and pepper

8. Serve with the toppings of your choice

​

​