Make Ahead Recipe

• In a strainer, rinse quinoa under running water and drain thoroughly.
• Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
• Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
• Remove pot from the heat, fluff with a fork, and let stand.

Chili

• Heat oil in a large Dutch oven or pot over medium-high heat.
• Add onion, garlic, carrots and celery to the pot and sauté for 5 minutes or until tender.
• Add the remaining ingredients (minus the toppings), stirring until combined and bring to a boil.
• Reduce heat and simmer for approximately 30 minutes (or longer).
• Just before serving, stir in cooked quinoa.
• Ladle chili into bowls and top with shredded cheese and a sprinkle of fresh cilantro.

Good to know: Freeze chili in single serve portions, in containers or sealed freezer bags for school lunches or a hearty meal after a day of skating, skiing or tobogganing. Turn up the heat on your chili by adding a few minced chili peppers. Make this Make Ahead Meal with the leftover quinoa from the Family Meal.