Adapted from Sweetpeaskitchen.blogspot.com
Can you believe this is the first time I have had quinoa? It is amazing! Later I added feta cheese and chicken, although the original recipe didn't call for it, and it made it even better!
Ingredients:
§ 3/4 cup uncooked quinoa
§ 1 1/2 cups vegetable broth
§ 1 teaspoon ground cumin
§ 1/4 teaspoon cayenne pepper
§ 1/4 teaspoon salt
§ 1/4 teaspoon pepper
§ 1 teaspoon vegetable oil
§ 1 onion, chopped
§ 3 cloves garlic, peeled and chopped
§ 1 cup frozen corn kernels
§ 1 (15 ounce) cans black beans, rinsed and drained
§ 1/2 green bell pepper, chopped
§ 1 cup cherry tomatoes, halved
§ 1/2 cup chopped fresh cilantro
Directions:
1. Rinse quinoa thoroughly with cold water in a fine-mesh strainer, let drain.
2. In a medium saucepan over medium heat, bring vegetable stock, quinoa, cumin, cayenne pepper, salt and pepper to a boil. Cover and simmer on low 20 minutes, or until all of the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
3. While the quinoa is simmering, heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Transfer to a large bowl.
4. Add the quinoa, bell pepper and cherry tomatoes to the onion mixture and toss to combine.
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