Curt is always on the lookout for new, healthy foods. He has been watching a fusion grain cooking show on BYUtv and learned about Quinoa (pronounced keen-wa). It's a grain I would compare to brown rice, but much more nutritious. He found it at Whole Foods.
I was surprised how delicious this recipe was and my kids gobbled it up. This recipe is great as a vegan meal or as a side dish. It's a perfect replacement for beans and rice. Next time, I'm going to serve it in a tortilla with chicken and salsa...yum!
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 1/2 cup green pepper
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Stir in the onion 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.