fbpx

Recipe by Camilla Saulsbury

Quinoa Chili in a Mug

()
add or remove this to/from your favorites
Quinoa Chili in a Mug
Quinoa Chili in a Mug
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Gluten Free - No Refined Sugar

This simple, speedy chili gets loads of spice and flavor − despite its abbreviated list of ingredients − thanks to green chile tomatoes and seasoned chili beans. Quinoa adds extra protein, making this vegetarian chili hearty as well as homey.

Ingredients

Equipment

  • 16-ounce (500 milliliter) mug

Quinoa Chili

  • 3 tablespoons quinoa, rinsed

  • 1/2 cup water

  • 1/2 can (10 ounces/284 milliliters) diced tomatoes with green chiles, with juice

  • 1/2 cup canned seasoned chili beans, with juice

  • salt

  • ground black pepper

Suggested Accompaniments

  • non-fat plain Greek yogurt

  • fresh cilantro leaves

  • chopped green onions

  • chopped radishes

  • crumbled queso fresco or shredded Cheddar cheese

  • lime wedges

Directions

Prepare the Quinoa Chili

1.

In the mug, combine quinoa and water. Microwave on High for four minutes. Stir.

2.

Microwave on High for three to five minutes (checking at three) or until water is absorbed and quinoa is tender.

3.

Stir in tomatoes and beans. Microwave on high for one and a half to two and a half minutes (checking at one and a half minutes) or until heated through.

4.

Cover mug with a small plate or saucer and let stand for one minute. Season to taste with salt and pepper. Serve with any of the suggested accompaniments, as desired.

Tips:

  •  To prep ahead, measure the quinoa into the mug; cover and store at room temperature. Measure the tomatoes and beans into a small airtight container; cover and refrigerate until ready to use. •  An equal amount of quick-cooking brown rice or quick-cooking barley can be used in place of the quinoa. Reduce the cooking time in step one to five minutes total, stopping to stir halfway through.  •  For even more flavor, add 1/4 teaspoon (one milliliter) ground cumin with the tomatoes.  •  Freeze the remaining tomatoes in a small sealable freezer bag for future use. Be sure to label the bag with the contents. Store for up to three months. Defrost in the refrigerator or microwave before using. •  Freeze the remaining chili beans in a small sealable freezer bag. You can freeze the entire amount in one bag, or portion out 1/2 cup (125 milliliters) per bag so that the beans are recipe-ready. Be sure to label the bag with the contents. Store for up to three months. Defrost in the refrigerator or microwave before using.

Credits

Courtesy of 250 Best Meals in a Mug by Camilla V. Saulsbury © 2014 www.robertrose.ca Reprinted with permission. Available where books are sold. Image credit: Colin Erricson

Recipe tags

barley beans Camilla Saulsbury chili easy prep hearty lean lunch mugs quick-and-easy quinoa rice spices super easy vegan Vegetarian
Quinoa Chili in a Mug

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Peanut Caramel, Snickers Cream, and Caramelized Popcorn Cups

Peanut Caramel, Snickers Cream, and Caramelized Popcorn Cups
Orange-Candied Sweet Potatoes

Orange-Candied Sweet Potatoes
Salmon Marsala

Salmon Marsala