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Thursday, March 31, 2011
Southwest Quinoa and Black Bean Salad
Quinoa is a grain-like crop from South America. It's packed full of protein, and is a favorite among vegetarians. This is a great quinoa recipe. I put it over salad and it's wonderful. I will also sometimes cook the quinoa in a rice cooker and add it to the onions and garlic, skipping the 20 min simmering. I add some veg. broth still though, just enough to keep it moist and from burning. Enjoy!
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable 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
Southwest Chipotle Ranch Dressing
Bell Peppers (optional)
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.
Place over salad, top with bell peppers and Southwest Chipotle Ranch Dressing