Chili Quinoa
Chili Quinoa
Eating plant-based is one of the best ways to help reduce cognitive decline. This recipe is adapted from The 30-Day Alzheimer’s Solution from Dr. Dean Sherzai and Dr. Ayesha Sherzai. Based on decades spent studying the impact of nutrition on their patients, this is the first and only nutrition program proven to prevent and reverse signs of cognitive decline at every age. I highly suggest grabbing a copy for yourself!
I combined my recipe of spicy quinoa and theirs to create this lovely option great for any dinner guest. You can use this recipe on top of salads, put on beans and rice, to stuff inside tacos, or even mix with a sauce and top on pasta. The possibilities are endless!
Chili Quinoa
Ingredients
- 2 cups tricolor quoinoa (or your fav color)
- 3 1/2 cups water or low sodium veggie broth (we love engine 5)
- 1 cup salsa or pico de gallo
- 1/4 cup nutritional yeast
- 2 Tbs ground cumin
- 2 Tbs chili powder (watch for added salt, sometimes these can be high in sodium)
- 1 Tbs garlic powder
- Salt if desired
Instructions
- Rinse your quinoa well and then add to a nice heated skillet to toast for 4-5 minutes, until fragrant. Stir often!
- Add water or veggie broth and bring to boil. Reduce heat to low once it's boiling and cover with a lid. Cook for 20-25 minutes until all liquid is absorbed.
- Remove from heat and fluff quinoa with a fork and let rest partially covered for about 10 minutes. To know your quinoa is cooked, you are looking for the little germ to be sticking out of the quinoa seed/grain.
- Preheat oven to 375F and mix all remaining ingredients with the quinoa in a large bowl. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes.
- Serve with chips or pop into tacos with bbq jackfruit, pickled red onions, guac, and cheesy nacho sauce.
- You could also layer this into salads!
