Hearty Vegetable Quinoa Chili

I got to try this recipe at a relief society activity, and it was delicious. I am putting it on here so I know where to find it when I decide to make it :)

Ingredients:

1 cup uncooked quinoa

2 Tbs olive oil

1 Large onion, chopped

5 stalks celery, chopped
5 medium carrots, peeled & sliced
6 sweet peppers, seeded & chopped

1 zucchini, quartered & sliced

2 yellow zucchini, quartered and sliced

4 cloves fresh garlic, minced

pinch of salt

32 oz. broth (chicken or vegetable)

2 15oz. cans diced tomatoes

2 cans white beans, drained & rinsed

2 Tbs ground cumin

1 1/2 Tbs chili powder

1 tsp hot sauce

1 tsp fresh lime juice

Salt & pepper to taste

Garlic salt to taste

Parsley to taste

Directions: Saute onion, celery, peppers, carrots, and squash until softened, then add broth, beans, spices, and quinoa. simmer 20 minutes or until quinoa is cooked through.

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*Fair warning to everyone: I seem to have a real issue with following recipes exactly . I don't think I ever follow a recipe the same way twice, and I'm really bad at measuring out ingredients, I tend to just 'eye' them alot, so if my recipes get really annoying when I just say, "as much as you want", sorry... 1/2 lb. ground beef 1 small red onion (I just always use regular onions, or onion flakes if I'm out of those) 2 cans stewed tomatoes (I just use regular petite diced canned tomatoes, but the recipe recommends Mexican style) 1 can kidney beans, undrained (I also add 1 can black beans, undrained) 1 can corn, undrained 1 package taco seasoning 1 can tomato soup (if you happen to be out of tomato soup like I was when Will & Peggy & Amy were here, about 1 soup can of salsa makes a nice substitution) I also like to add dried cilantro - um...as much as you want. Place all ingredients in large pot, and simmer for 15 min. Serve with sour cream, g...

Baked Lemon Pasta

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