This is from Feeding the Whole Family Cooking With Whole Foods by Cynthia Lair. pg 151
1 cup dried kidney beans, soaked and drained
3 cups water, divided
2 teaspoons ground cumin, divided
1 TBLS EVOO
1 medium onion chopped
2 teaspoons sea salt divided (i used regular morton's)
2 cloves minced garlic
1 large green bell pepper chopped
1 teaspoon oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa rinsed in warm water and drained (this is in the bulk food section)
1 cup fresh or frozen corn
1 -2 cups organic tomato sauce (i used the 14 oz can)
grated cheese optional garnish
Place beans in a large pot with 2 cups water and 1 teaspoon cumin bring to a boil and simmer over low, covered until tender (about 1 hour). You can refrigerate these and finish tomorrow if you need to split the time.
Heat oil in 4 QT pot on medium. add onion, 1 teaspoon salt, garlic, green pepper, 1 teaspoon cumiin, and the rest of the spices (I used more than 1/8 cayenne) saute for 5-10 minutes.
add quinoa and stir, add corn, tomato sauce, and one cup water. simmer 20 minutes. add cooked beans, 1 teaspoon salt, simmer 10 minutes.
Top each bowl with grated cheese.
I think I may have added some chili powder too when I made this before.