I love it when I find a recipe that after tasting it, I immediately know it will be a recipe that I will be making and enjoying often. This is one of those recipes. A staple.
It uses quinoa, a grain (a seed, actually) that is gluten free and high in protein. Quinoa contains all 9 essential amino acids making it a complete protein. The addition of beans in this recipe makes it super healthful and full of protein. It is a great example of how plant foods can be filling and make a full meal.
Quinoa is super easy to prepare. It is very much like making rice, 2 parts liquid to one part quinoa. The only difference is that you need to rinse quinoa to avoid a slight bitter taste.
Quinoa is super mild in flavor, and ends up taking on whatever flavor you add to it, again, much like rice.
Yield: 10 servings
1 teaspoon vegetable oil {I used coconut oil}
1 onion, chopped 1 red bell pepper, diced 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa {I used red quinoa} 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 1 (15 ounce) can black beans, rinsed and drained 1/2 cup chopped fresh cilantro {I skipped this} Heat the oil in a medium saucepan over medium heat. Add the onion and pepper, and saute until lightly browned. Mix in the garlic and heat until fragrant, about 30 seconds. Stir in the quinoa, then pour in the vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Cover, reduce heat to low, and simmer for 20 minutes.
Stir in the frozen corn and continue to simmer about 5 more minutes, until heated through. Remove from the heat and stir in the black beans and cilantro. Serve warm or cold.
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This recipe can be eaten warm, at room temperature, or cold. It makes the perfect pot luck dish, and a great grain salad to keep in the refrigerator for a quick and filling lunch.
I like to take it to go in a small mason jar, and eat it outside, sitting in the springtime sun while writing.
Try it! Let me know what you think.
