Vegetarian Chile

• 1/4 cup quinoa
• 4 Tablespoons olive oil
• 2 large onions, chopped
• 5 cloves garlic, minced
• 1 teaspoon cumin, ground
• 4 Tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 4 cups cooked whole beans, undrained 
• 1 cup tomato sauce
• 1 cup chopped tomato, fresh or canned
• 1/4 cup soy sauce
• Optional toppings:  grated jack cheese, chopped red onions, chopped cilantro
  

Bring 3/4 cup water to a boil, add quinoa. Cover and simmer for 20 minutes. In a medium frying pan heat oil and sauté onion and garlic until lightly browned. Stir in cumin, chili powder, oregano and black pepper and sauté a few minutes longer. Add tomato sauce, tomatoes and soy sauce. Simmer for 5 minutes. Add beans and some cooking liquid. Add quinoa. Add water if necessary. This should be juicy. Simmer for 1/2 hour, stirring occasionally. Taste and adjust seasoning-- salt and pepper. Serve with topping as you wish.