Pinto Bean and Quinoa Sloppy Joes

By Jill-4

Read more at http://www.vegkitchen.com/recipes/glorious-grains/quinoa/pinto-bean-and-quinoa-sloppy-joes/#Y37xMsGx4Xm8PcAq.99

Ingredients

• 1/2 cup raw quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 medium green bell pepper, finely diced
• 15 - to 16-ounce can pinto or red beans,
drained, rinsed, and coarsely mashed (or 1 1/2 cups cooked)
• 1 cup tomato sauce
• 1 medium tomato, finely diced
• 1 tablespoon reduced-sodium soy sauce or tamari
• 1 teaspoon agave nectar or natural granulated sugar
• 1 teaspoon chili powder, or more, to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 cup minced fresh cilantro, plus more for topping, optional
• Shredded lettuce or baby spinach leaves
• 6 whole grain rolls, English muffins, or mini-pitas

Preparation

Step 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.
Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the last two, 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 tomatoey flavors.
For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced