|disregard our little fragments of chips|
we got from the bottom of the bag :)
I haven't tried out a ton of things with it yet, but this recipe t turned out really good! It had a lot of flavour and costs very little. It reminded me of a chilli, but without all the fat of beef.
Here is the main recipe, but I also mentioned some good variations at the end.
Quinoa and Black Beans:
- 1 tsp olive oil
- 1 onion, chopped
- 1/2 c red and/or green peppers, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 c uncooked quinoa
- 1 1/2 c vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
- 1 c corn kernals
- 2 cans (15 oz) black beans, rinsed and brained
- 1/2 c cilantro
- Heat the oil in a medium saucepan over medium heat. Stir in the onions, peppers, and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
- Some people find quinoa a little bitter. If you rinse it first this seems to solve the problem. Personally, I didn't rinse it and it tasted fine.
- If you prefer a softer consistency, soak the quinoa in the vegetable broth first (about 20 minutes, or just the time it takes to prepare the vegetables)
- If you don't want to add the oil, just boil everything with the quinoa instead. I did this, and it was just fine.
- If you don't have the fresh veggies, just use dehydrated onions or onion powder (and skip the salt), and dried red chili peppers.
- A good addition is canned tomatoes with a bit of the juice. It will taste even more like chili.
- We ate ours with tortilla chips, but I think it would also be great just by itself or in a tortilla wrap.
- This is good either hot or cold, so feel free to make extras to take leftovers!
- Feel free to use less or more beans and corn.