Name: Quinoa and Red Bean Sloppy Joes
- 1 cup water
- 1/2 cup dried quinoa (any color, or a mix)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow or white onion (about 8 ounces), chopped
- 1/2 medium red bell pepper, chopped
- One (15-ounce) can small red beans (may substitute red kidney beans), drained, rinsed and coarsely mashed
- One (15-ounce) can tomato sauce or crushed tomatoes
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon agave or maple syrup
- 1/2 teaspoon dried oregano
- 8 soft burger buns, lightly toasted
Yield: 8 servings
- In a small saucepan over medium heat, combine the water and quinoa.
- Bring to a gentle boil, then lower the heat to medium-low, cover and simmer until the water is absorbed, about 15 miutes.
- Meanwhile, in a medium skillet over medium-high heat, heat the oil until it shimmers.
- Add the onion and cook, stirring, until translucent, about 3 minutes.
- Add the bell pepper and cook, stirring, until the onion and bell pepper are tender, 5 to 6 minutes.
- When the quinoa is cooked, add it to the onion mixture, along with the beans, tomato sauce, soy sauce, chili powder, smoked paprika, syrup, and oregano.
- Stir to combine.
- Bring the mixture to a gentle boil, reduce the heat to medium-low, partially cover, and cook, stirring occasionally, until it thickens and the flavors start to meld, about 5 minutes.
- Turn off the heat and let the mixture stand for another 5 minutes to let the flavors blend.
- Pile about 1/2 cup filling on eight bottom buns, top them with the top buns and serve warm.
Source: The Washington Post, 1 April 2022
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