1 jar spicy chili starter
1/2 medium onion
1/3 cup diced red pepper
1 clove diced garlic
2 small diced tomatoes
In a separate, large pot, heat chili starter over medium heat. As it warms, add the vegetables. Heat to boiling. Reduce heat.
Add cooked quinoa to pot and cover. Simmer for 15 minutes, or longer if you want the vegetables softer.
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