Mole-Style Red Beans and Cilantro-Green Chile Quinoa

Ingredients

• 1-½ cup Water
• 1 cup Quinoa
• 1 can (4 Oz. Size) Green Chiles, Divided
• 6 Tablespoons Chopped Fresh Cilantro, Divided
• 2 teaspoons Olive Oil
• ¾ cups Onion, Chopped
• ¾ cups Green Pepper, Chopped
• 3 cloves Garlic, Minced
• 1 Tablespoon Cocoa Powder
• ¾ teaspoons Cumin
• ¼ teaspoons Salt, Or To Taste
• ¼ teaspoons Pepper
• ¼ teaspoons Cayenne Pepper, Or To Taste
• 1 can (15 Oz. Size) Low Sodium Kidney Beans
• ½ cans Water (Use Bean Can To Measure)

Preparation Instructions

1. Bring water, quinoa, half of the green chiles, and half of the cilantro to boil. Cover and reduce to heat to low. Simmer for 15 minutes, or until water is absorbed.

2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add onion, green pepper, and garlic and saute for about 3-5 minutes until the veggies begin to soften.

3. Add cocoa powder, cumin, salt, pepper, and cayenne and cook for 1 minute more. Add the remaining green chiles, kidney beans, and water.

4. Continue cooking for about 10 minutes until the sauce has reduced and the vegetables are soft.

5. Serve beans hot over quinoa. garnish with remaining cilantro.