You know the feeling when go your entire life without ever hearing a word, then when you first learn it, you all of a sudden hear it everywhere? I had a major case of that recently. A couple weeks ago one of my coworkers brought in quinoa for lunch and I asked, of course, “what is that?” She was shocked I hadn’t heard of it before and I was too considering how much Food Network I watch and how many food blogs I follow. Anyway, I knew that I had to try it, so I went to Trader Joe’s (swoon) and purchased a small box of quinoa for $3.99 (I like knowing prices of everything, so I’ll assume you do as well!) Speaking of Trader Joe’s, I think I subconsciously omit things off my shopping list each week so I can go back to Trader Joe’s several times a week. I’m sick in the head.
I spotted this recipe on Pennies on a Platter and thought it would make a good light dinner one night. It’s vegetarian which we all know does not fly with James. To add meat, I shredded up a skinless chicken breast and simmered it in some water with cumin, chili powder, garlic powder, onion powder, salt and paprika to give it a southwestern taste. I ate mine sans meat and I thought it was very good. We had it slightly warm for dinner, but I preferred it as a cold dish the day after.
One last thing – Make sure that you don’t skip the lime wedges because the lime juice sprinkled over the top really completes the dish!
*Updated 6/14/11 – I made it with 1 cup of quinoa and I preferred the ratio of quinoa to vegetables a bit more!
1 tsp vegetable oil
3 cloves garlic, minced
2 tsp cumin
1/2 tsp cayenne
salt & pepper, to taste
1 cup uncooked quinoa
1 1/2 cups vegetable stock
1 cup frozen corn
1-15 oz can black beans, rinsed and drained
1 small red onion, diced
1 red bell pepper, diced
2 romas tomatoes, seeded and diced
Heat oil over medium heat in a large saucepan or pot. Add garlic and cook until fragrant, about 30 seconds. Stir in spices, vegetable stock and quinoa. Cover and cook until quinoa is cooked and almost all of the liquid is absorbed, about 20 minutes. Stir in corn and beans and continue to cook until both are heated through. Off the heat, add in onion, bell pepper and tomatoes. Garnish with cilantro and lime wedges and serve hot or cold.
Adapted from Pennies on a Platter