Quinoa Chili

Ingredients:
2 cans kidney beans, rinsed & drained (or whatever beans you like. I use one can kidney and one can black)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water
1 cup frozen corn
1 can tomato sauce (about 2 cups)
1 cup water

Directions:
Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add 1/2 tsp salt, garlic, green pepper and spices; sauté 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 beans to the pot and simmer another 15 minutes. Salt and pepper to taste.  Serve with sliced avocados, cilantro, scallions or whatever else you like to put on chili.

Recipe from: Ellen Larson Bush