This hearty Southwestern quinoa, packed full of good-for-you veggies, works great as a dinnertime side dish or filling lunch!
Have you ever tried Quinoa? I just read an article which called quinoa the “it” food of 2013. Apparently I am a little behind the times here…
I just tried it the other day and let’s just say there will probably be quite a few recipes using it here in the future, so you better stock up now! Here’s a quick run-down on quinoa:
- Contrary to what I thought, the part we eat is actually a seed. To me it looks and tastes a lot like couscous, which is a grain.
- It contains all nine of the essential amino acids and is naturally gluten-free, which is good for all of you healthy eaters out there or those watching their gluten intake.
- There are over a hundred different types, but the most common type you’ll see in the store is the white version. It’ll be found in the rice and grains section at the grocery store. You can also generally buy it in the bulk foods aisle as well, which should make it cheaper. At my grocery store, the pre-packaged version was about twice as much as the same amount of rice, but since I find this to be a healthier alternative I don’t mind paying a little extra.
That in a nutshell was your food lesson for today, you’re welcome 🙂
Now we can get back to the recipe at hand – Southwestern quinoa! Quinoa’s cooked similar rice and couscous. You start off by rinsing it in a mesh colander under cold water to remove any bitter taste it might have. Once it’s rinsed off, add it with water to a medium sized sauce pan and bring to a boil over medium heat. When it starts to boil, reduce the heat to simmer, cover and cook for about 15-20 minutes or until the liquid’s absorbed. Remove it from the heat, let rest for a few minutes and then fluff with a fork.
Meanwhile, in a large skillet add the oil and saute the onion and pepper together. Once softened, add in the minced garlic, cumin and salt, stirring to combine. After about a minute, add in your black beans and corn. Cook the mixture for about 5 minutes to heat throughout and then stir in the cooked quinoa and cilantro. Just like that you have the recipe complete! Pretty easy, right? This would go great with some grilled chicken or even as a light lunch. It’ll stay fresh all week in the refrigerator, so you could cook it on Sunday and have your lunches all made for the full week! A+ for all of you meal planners out there!
If you haven’t tried quinoa, why not give it a shot with this recipe? We may be a little behind the times, but better late than never, right! Keep an eye out for more quinoa recipes here in the future because I’ve totally fallen in love with this little seed 🙂
- 2 cups water
- 1 cup quinoa
- 1 tsp. vegetable oil
- 1 onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 tsp. cumin
- ¼ tsp. salt (plus additional to taste)
- 1 can seasoned black beans, rinsed and drained
- 1 ear corn, cooked (or 1 cup frozen)
- ½ cup cilantro, chopped
- Start by rinsing the quinoa under cold water in a fine mesh strainer to remove its biter taste. Then add the water and quinoa to a medium-sized sauce pan over medium heat. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes or until liquid is absorbed. Fluff quinoa with a fork and set aside.
- While the quinoa is cooking, in a medium sauce pan over medium heat, add 1 tsp. oil. Then add in your onion and red pepper, stirring frequently for about 5 minutes, until they've softened.
- Stir in the garlic, cumin and salt, and cook for an additional minute.
- Then add in the black beans and corn, and cook until heated throughout (only a few minutes)
- Stir in the cooked quinoa. Remove from heat and stir in the cilantro. Taste and add additional salt if desired.
*Recipe adapted from The Girl Who Ate Everything