Quinoa (pronounced Keen-Wah) is an ancient grain from South America that the Inca’s cultivated. This super-healthy grain can be used in place of rice in any rice dish and comes in white, red and black varieties. They all taste the same but are just different colours.
This recipe whips up in no time and has protein coming out the ying-yang…. I hope you enjoy it as much as I and my daughter do….
• 1 cup uncooked red quinoa, rinsed *
• 2 cups vegetable broth
• 1 tablespoon olive oil
• ½ large onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon Ground Chipotle Chili Powder (or regular)
• 1 tablespoon ground cumin
• 4 large roma tomatoes, chopped
• 2 cups black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce (optional)
• 1 teaspoon dried Mexican oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
Bring the quinoa and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat the oil in a large pot over medium-low heat. Stir in the onion, and cook until the onion softens and is translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavours.
Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season to taste with salt and pepper.
Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve. Makes about 10 servings
* Note ~ Quinoa (dry) must be rinsed with water in a mesh seive first, otherwise it will be bitter tasting once cooked.