Ingredients2 small white onions (chopped fine)
1 bell pepper (chopped)
1 tablespoon vegan margarine
2 cups red quinoa
4 cups water
1 tablespoon Better than Bullion Vegetable Base
½ tablespoon olive oil
1 clove garlic (minced)
1 28-ounce can organic crushed tomatoes
1 cup hot vegetable broth
½ teaspoon salt
1 teaspoon organic sugar (if substituting agave syrup, use 1 ½ teaspoons)
1 tablespoon red chili powder
¼ cup fresh cilantro (chopped)
Using a saucepan, sauté half of the chopped onions and all of the bell pepper in margarine until onions are translucent, about 5 minutes. Add quinoa, water and bullion to sauce pan. Cover and cook for 12 to 14 minutes on medium high. Quinoa should look translucent when fully cooked. Drain excess water from quinoa and set aside.
Heat the olive oil in a frying pan over medium heat. Add the balance of the onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute or two. Add crushed tomatoes, broth, salt, sugar and chili powder. Stir till well mixed. Simmer uncovered over low heat for approximately 15 to 20 minutes until sauce begins to thicken. Stir in cilantro, remove from heat and set aside.
Lay four collard green leaves out and cut off most of woody stem. Spoon approximately ¾ cup quinoa down the center of each leaf. Layer sauce (approximately 2 tablespoons each) on top of quinoa. Roll up and trim off ends of leaf (if desired).
Note: the leaves may be folded into a square to make eating a little easier. Use the excess sauce on vegetable enchiladas.
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