Quinoa (noun). /ˈKēn-ˌwä/. Keen-wah. Everybody say it with me now—quinoa!
Quinoa is a psuedo grain (meaning it’s technically a seed) that’s been used for thousands of years. Quinoa is an awesome protein source, containing all 9 amino acids, which it makes it pretty much a superstar in the plant world. It has loads of fiber and is packed with lots of vitamins, minerals, and antioxidants. It doesn't have much flavor on its own, so it pretty much takes on the flavor of whatever you cook it with. Sooo - if you like chili and southwest flavors you gotta try this recipe I have for ya!
Pretty cool stuff, right? Do it to it and let me know how you like it :)
Southwest Red Quinoa
Serves 4-6 | Prep time 15 minutes | Cook time 20 minutes
1 cup uncooked red quinoa
2 tablespoons olive oil
1 small yellow onion
1 large red or green bell pepper, finely chopped
1 jalapeno pepper, seeded and minced (optional)
1 12 oz can crushed tomatoes
1 cup canned black beans, rinsed and drained
1 cup canned corn, rinsed and drained
2 tablespoons fresh lime juice
2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1.) Cook quinoa in a pot according to package instructions.
2.) In a large pan on medium heat, sautee onion in olive oil ( adding water for more moisture as needed) until translucent. Add red bell pepper and jalepeno and sautee until tender, continuing to add more moisture as needed to prevent sticking to pan.
3.) Add beans, corn, and tomatoes to pan, stirring frequently, about 12-15 minutes.
4.) Add cooked quinoa to cooked beans, corn, tomatoes, onion, and peppers and add lime juice, cumin, chili powder, and salt and pepper. Combine ingredients until well incorporated, about 5 minutes.
5.) Remove from heat and enjoy! This quinoa dish pairs nicely with tortilla chips!