Let's Shape Up!

Vegan Meal

2 TBSP vegetable oil
1 cup chopped onions
1/2 cup chopped celery
1/4 tsp red pepper flakes
1 1/2 tsp mild chili powder
1-2 cloves garlic
1 1/2 cup water
1/2 tsp salt
1 cup quinoa
2 cups chopped tomatoes
2 cups cooked kidney beans, pinto beans, or chickpeas
1/4 cup chopped green chilies
1 tsp dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cup guacamole

1. Heat the oil in a skillet over medium-high heat.
2. Add the onion, celery, pepper flakes, and chili powder, and cook for eight minutes, or until the vegetables are soft.
3. Add the garlic and cook for one minute.
4. Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies, and agave nectar or honey. Cook for twenty-five minutes, covered, stirring occasionally.
5. Stir in the cilantro and cook for five minutes.
6. Top each portion with a dollop of guacamole if you wish.

This recipe can also be made with Buckwheat.It is dairy free and wheat and corn free, from the Allergy Self-help Cookbook.