I was going through my pantry this weekend and tried to figure out how I could clean it out (without throwing food) and I found some quinoa and black beans to use up. I’m normally pretty boring when it comes to how I prepare and eat quinoa but I’m going to try this recipe – I love anything with a little spice!
Mexican Quinoa (from a blog “Peanut Butter Runner”- she has some good recipes)
Ingredients:
1 Tbsp. extra virgin olive oil or vegetable oil
1/2 sweet onion, diced
1 jalapeno, seeds and stems removed and minced
1 medium tomato, diced
1 large garlic clove, minced
1 ear of corn, kernels cut from cob
1 cup quinoa
2 cups water or stock
1 can black beans, drained and rinsed
1 teaspoon salt
Dash of cumin or chipotle powder, if desired
1-2 Tbsp. flat-leaf parsley or cilantro, chopped - (I will omit the cilantro, I just don’t like it!)
Directions:
Heat oil in a medium saucepan over medium heat. Add onion and jalapeno and cook for 2-3 minutes. Add tomatoes, garlic and corn and continue to sauté for another 2-3 minutes. Once everything begins to soften, add quinoa, water or stock, black beans salt to taste and spices.
Bring mixture to a boil. Reduce heat to low and cook, covered, for 20-25 minutes. Resist the urge to lift the lid and peak. Just trust that what needs to happen is going on! Quinoa is ready when all water has been absorbed. Stir in chopped parsley or cilantro, fluff and serve with sour cream or Greek yogurt, salsa, diced avocado and hot sauce as toppings.
Yield: 4-6 servings
You can eat this any time of year but I’ll suggest making it on Cinco de Mayo! You can use it as the main dish or a side to some delicious shrimp tacos (we just use frozen shrimp), add some guac and you’ve got a fiesta! Buen provecho!