Ingredients
- 430 g quinoa, uncooked
- 7 tablespoons olive oil
- 7 onions, diced
- 42 minced garlic cloves
- 14 cans diced tomatoes
- 7 (8 oz.) cans tomato passata
- 7 cans diced green chillies (optional)
- 1 1/8 cups chilli powder
- 4 3/4 tablespoons cumin
- 4 3/4 tablespoons cacao powder
- 3 3/4 tablespoons smoked paprika
- 2 1/4 tablespoons sugar
- 3 1/2 teaspoons coriander
- salt to taste
- Pepper to taste
- 7 (7 oz.) cans corn, drained
- 14 (10 oz.) cans kidney beans, drained & rinsed
- 7 (10 oz.) cans black beans, drained & rinsed
Instructions
- Cook the quinoa according to given directions and set aside.
- Place a big pan over medium-high heat and add oil.
- Add the diced onions to the hot oil and cook until tender. Then, stir in minced garlic.
- Add the cooked quinoa into the pan with tomato passata, cumin, coriander, cacao powder, diced tomatoes, chilli powder, and sugar.
- Then, season with salt and pepper to taste. Add the diced green chillies and bring the mix to a boil.
- Afterward, reduce the heat and simmer for about half an hour, stirring frequently.
- Stir in the beans and corn and continue cooking for 15 minutes. Allow cooling before dehydrating.
- Line the dehydrator trays with baking paper and set the temperature at 63 °C.
- Dry the mixture for about 10 hours or overnight.
- When done, allow to cool to room temperature and seal in vacuum bags. Refrigerate until you're ready to use it. Portion mini tortilla chips or grain crackers in small bags to go with each serving.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 352 kcal | 100 kcal |
| Protein | 17.8 g | 5.1 g |
| Fat | 9.3 g | 2.6 g |
| saturated | 1.6 g | 0.4 g |
| Carbohydrate | 39 g | 11.1 g |
| sugars | 7.7 g | 2.2 g |
| Fibre | 19.4 g | 5.5 g |
| Sodium | 300 mg | 85 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
