2 small to medium shallots, diced
1 green bell pepper, chopped
1 1/2 cups quinoa
16 oz. can diced tomatoes with chipotle peppers
1 Rapunzel vegetable bouillon cube
6 cups water
1 teaspoon salt
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup tomato sauce
2 Tofurky sun-dried tomato sausages
Saute the onion and green pepper in a small amount of oil in a large pot until tender. Rinse the dry quinoa in a mesh strainer, a little bit at a time, and then add it and the tomatoes, water, and bouillon to the pot. Increase the heat and add your spices and tomato sauce. Bring to a boil, reduce heat, and let simmer for approximately 30 minutes.
Meanwhile, slice your sausage into rounds (or into half moon shapes) and fry in a bit of oil until brown on each side.
When the quinoa is cooked and the chili has thickened, add the sausage pieces and stir.
Makes 6-8 servings.
Add the yeast to the warm water and let stand for 10 minutes. Add the oil and sugar. In a large bowl, combine the remaining ingredients. Add the watery yeast mixture and stir with a wooden spoon until the dough becomes thick. Turn the dough out onto a flat surface and knead for five minutes.
Roll the dough with a rolling pin into a 9-12 inch round. Transfer to a baking sheet sprinkled with cornmeal and let rise in a warm place for 45 minutes. Lightly poke a spiral of small holes in the dough, not very deep, evenly around the round. Brush with some olive oil and sprinkle with sea salt.
Bake in a preheated 400 degree oven for about 20 minutes until golden brown! Cut into 8 wedges and enjoy.
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