@Jeet these were BIG batches so you would have to ajust for smaller

🌶️ Spanish-Style Quinoa (Serves ~10+)
Ingredients:
5 cups quinoa, thoroughly rinsed and drained
2 tablespoons olive oil
2 medium yellow onions, diced
2 medium bell peppers (any color), diced
4 cloves garlic, minced
2 cans (15 oz each) tomato sauce (~3½ cups)
2 cans (14.5 oz each) diced tomatoes, drained (~1 cup moisture retained)
5½ cups water
3 tablespoons Better Than Bouillon No Chicken Base
2½ teaspoons smoked paprika
1½ teaspoons dried oregano
1½ teaspoons salt (adjust after tasting — BTB has salt)
½ teaspoon black pepper
Optional: 1–2 bay leaves, ¼ teaspoon chili flakes or chipotle powder for depth


Instructions:
🔥 1. Sauté Aromatics
In your 15 qt brazier or large pot:
Heat olive oil over medium heat.
Add diced onion and bell pepper. Sauté 6–8 min until softened.
Add garlic, paprika, oregano, salt, pepper (and chili/bay if using). Cook 1 more minute until fragrant.


🌾 2. Toast Quinoa
Push veggies to the side of the pan or create a well.
Add rinsed, drained quinoa and toast for 3–5 minutes, stirring frequently, until slightly nutty and moisture is gone.


🍅 3. Add Tomato & Broth
Stir in tomato sauce and drained diced tomatoes.
In a separate bowl, whisk 3 tablespoons Better Than Bouillon into 5½ cups warm water. Pour into pan.
Mix thoroughly to combine.


🍲 4. Simmer
Bring mixture to a boil.
Cover, reduce heat to low, and simmer 15–20 minutes until quinoa is tender and liquid absorbed.
Remove from heat and let sit, covered, for 10 minutes to steam and fluff.


🍴 5. Fluff & Serve
Fluff with a fork.
Taste and adjust salt or seasoning if needed.
Optional: Garnish with chopped cilantro, green onion, or a drizzle of lime juice.

Traditional Potato & Olive Empanada (Vegan, Cumin-Free)


Ingredients (for ~15–20 empanadas):
2 large russet or gold potatoes, peeled and diced
1 small yellow onion, finely diced
⅓ to ½ cup green olives, chopped (Spanish-style manzanilla are perfect)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper, to taste


Optional: small splash of red wine vinegar or lemon juice for pop


Instructions:
Boil or steam the potatoes until fork-tender. Drain and lightly mash (keep a little texture).
In a skillet, sauté onion in olive oil until soft and just beginning to brown.
Stir in smoked paprika, oregano, garlic powder, and a pinch of salt. Cook 30 seconds.
Fold in mashed potato and chopped olives. Adjust salt, pepper, and a touch of vinegar or lemon if desired.


Cool before filling empanadas.

Cassava Flour Dough
Ingredients:
2 cups cassava flour (like Otto's or a similar fine-milled brand)
1 cup warm water (plus more as needed)
¼ tsp salt
1–2 tbsp oil (avocado or olive, optional for pliability)


Instructions:
Mix Dry Ingredients:
In a bowl, combine cassava flour and salt.


Add Water Gradually:
Pour in warm water slowly while mixing. Stir until it forms a soft, pliable dough — it should be moist but not sticky or crumbly. Add a bit more water or flour if needed to adjust consistency.


Optional Oil:
Mix in a tablespoon or two of oil if you'd like smoother dough and easier shaping.


Rest Dough:
Let it sit for about 5–10 minutes. Cassava flour tends to firm up slightly as it hydrates fully.