Allergen Friendly Quinoa Sloppy Joes

Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes ©2014, published by HarperOne, reprinted by permission. Modified by IHHClinic. Photos by Hannah Kaminsky.

Prep time
15 mins

Cook time
35 mins

Total time
50 mins

Ingredients

• ½ cup uncooked quinoa, rinsed in a fine sieve
• 1 tablespoon extra-virgin olive oil or 3 tablespoons broth or water
• 1 medium onion, finely chopped
• ½ medium green bell pepper, finely diced
• 1½ cups cooked or one15- to 16-ounce can (drained and rinsed) pinto or red beans, coarsely mashed (or 1½ cups cooked)
• 15- to 16-ounce can tomato sauce or crushed tomatoes
• 1 medium tomato, finely diced
• 1 tablespoon reduced-sodium natural soy sauce or tamari, or to taste [substitute wheat-free tamari for gluten-free, or coconut aminos]
• 1 teaspoon agave nectar or maple syrup, or to taste
• 2 teaspoons good-quality chili powder, or more, to taste
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 6 whole grain rolls, English muffins, or mini-pitas [use gluten-free buns, if needed]

Directions

1. Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
2. Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
3. Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
4. Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.