Sunday, July 14, 2013

Be Keen on Quinoa: Tex Mex Quinoa

I tried to eat quinoa long before it became trendy. In fact, I even purchased it by the four-pound bag from Costco. Unfortunately, through improper preparation, I was just left with a bad first impression and too much quinoa without any use for it. So, I toasted it up, made it into a flour, incorporated that quinoa flour into my usual pumpkin muffin recipe, and realized the muffins were overly dense and almost inedible. Fast forward six years, I'm suddenly head-over-heels in love with this ancient whole grain. How, you ask? Three words: Tex Mex Quinoa. Forget Chipotle's cilantro rice with all the regular burrito bowl fixins. This side dish, along with your favorite lean protein, is perfectly satisfying and healthy to boot!

This is a recipe a dear friend adopted (unknown source) that I've tweaked to my liking. It makes a very large amount; therefore, perfect for portioning throughout the week or for a big gathering/potluck. I hope you enjoy it as much as I do!



Tex Mex Quinoa

Ingredients:

2 c organic quinoa, uncooked
4 c full-sodium chicken broth (or vegetable broth)
1 29-oz can black beans, drained
1 15-oz can sweet corn, drained
 medium red onion, diced small
1 pt cherry tomatoes, halved
1 batch cilantro, minced
 Salt and pepper, to taste

Vinaigrette

1/2 c extra virgin olive oil
4 t ground cumin
1.5 T crushed red pepper flakes
4 limes, juiced
Splash balsamic vinegar
1 t black pepper


Directions:

1. Rinse quinoa 3-5 times until water is clear. Drain using a mesh strainer.

 


2. In a large pot, combine quinoa and chicken broth on medium-high heat. Once it simmers, cover the pot, and lower heat. Cook for 10-12 minutes or until quinoa has fully absorbed all the broth. Set aside, uncovered, to cool down.



3. Prepare vinaigrette by whisking together all six ingredients. Set aside.







4. Combine quinoa with black beans, corn, tomatoes, and red onion.
5. Add vinaigrette and mix using a silicon spatula or tongs.
6. Add cilantro and mix again.
7. Add salt and pepper to taste. 
 

8. Serve immediately or cover and refrigerate overnight. This quinoa tastes even better the next day!





ENJOY!






1 comment:

  1. This looks delicious. I've made it and all of my family loved it. It's a great side dish to take to a summer picnic, bbq or pot luck. It keeps for several days in the refrigerator. Good job Cathy! Neone.

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