First, I cook a cup of quinoa in a flavorful chicken stock. Then, in a deep cast iron skillet, I pour 30 ounces of tomato sauce and add 30 ounces of beans (I like 15 ounces of black beans and 15 ounces of kidney beans.) I season generously with salt, pepper, onion powder, garlic powder, cumin, and paprika. Then I add the cooked quinoa. I let it simmer for about 20 minutes. We like ours topped with shredded cheddar cheese and sour cream, and my favorite cornbread on the side.
