Machine recommendation
1 Zone / 16 Tray / 28 sq. ft Tray Area
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Serves
3 Serves
Prep time
Dehydrating time
12 hours 30 minutes
Ingredients
- 1/4 cup quinoa, uncooked
- 1/2 tablespoon olive oil
- 1/2 onion, diced
- 3 minced garlic cloves
- 1 can diced tomatoes
- 1/2 (8 oz.) can tomato sauce
- 1/2 can diced green chilies (optional)
- 1 1/4 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cacao powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon coriander
- salt to taste
- Pepper to taste
- 1/2 (7 oz.) can corn, drained
- 1 (10 oz.) can kidney beans, drained & rinsed
- 1/2 (10 oz.) can black beans, drained & rinsed
Ingredients
macros
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 sauce, cumin, coriander, cacao powder, diced tomatoes, chili powder, and sugar.
- Then, season with salt and pepper to taste. Add the diced green chilies 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 parchment paper and set the temperature at 145°F.
- 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.
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