Recipe of the Month

Ingredients:

• 1 can kidney beans
• 2 tsp cumin
• 3 cup water
• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 tsp sea salt (divided)
• 2 clove garlic, minced
• 1 large green pepper, chopped
• 1 tsp dried oregano
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• 2/3 cup quinoa, rinsed and drained
• 1 cup fresh or frozen corn
• 2 15-oz can diced tomatoes
• 2-3 tbsp tomato paste
• 1 cup water

Directions:
Heat oil in skillet on medium heat. Add onion, 1 teaspoon of the salt, garlic, green pepper, cumin, and the rest of the spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans and remaining 1 teaspoon of salt to other ingredients, simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

Recipe Source:  Lisa Fligor, her own recipe she made in August's Cancer Center Cooking Club