QUINOA AAND PINTO BEAN SLOPPY JOE'S ENJOY DAN:

          QUINOA AND PINTO BEAN SLOPPY JOE'S by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup quinoa, rinsed

1 cup water

2 tablespoon olive oil

2 carrots, sliced

1 onion, sliced

4 garlic cloves, diced

1 green bell pepper, finely diced

3 tablespoons chili powder

2 tablespoon balsamic vinegar

1 (15 Oz) can pinto beans, drained, rinsed, and coarsely mashed

1 (8 Oz) can tomato sauce

1/2-cup water

2 tablespoon soy sauce

1 teaspoon agave nectar or honey

2 teaspoons EACH paprika and oregano

1/4-cup cilantro, minced, plus more for topping

4 cups very thinly sliced cabbage

DIRECTIONS:

1.   Combine the quinoa with 1 cup of water in a sauce-pan.

2.   Bring to a slow boil, low heat and simmer 15 minute.

3.   Heat oil in a skillet over medium-high heat when sizzling.

4.   Add onion and sauté for 4-5 minutes.

5.   Add garlic and sauté 1 minute/

6.   Add bell pepper and sauté for 3-4 minutes.

7.   Add remaining ingredients except the last two, and bring to a simmer.

8.   Cook for 5-7 minutes, loosely covered, stirring occasionally.

9.   Remove skillet from the heat and add quinoa and let sit 5 minutes to let flavors mingle and for the quinoa to absorb the tomato flavors.

10.                On an open face roll, English muffin or mini-pitas, spoon some of the filling and top with shredded cabbage and cilantro.

ENJOY DAN:                             BON-APPETITE!!