This recipe is super quick and easy to make and it screams "comfort food" to me!! Hubby has a phobia about anything spicier than salt and pepper 😉 so THIS recipe is just for me (and I LOVE it).
It's delicious at room
temperature too !!
QUINOA LUNCH
1 cup chopped onion
1 clove garlic minced
1 seeded and de-veined jalapeno pepper chopped (optional)
1 cup white quinoa (rinsed well and drained)
15 ounce can low salt kidney beans, rinsed and drained
1 diced red bell pepper
14.5 ounce can diced tomatoes (NOT-drained)
1 14.5 ounce can of water
1 cup corn (I used frozen)
3 teaspoons chili powder (see note about using jalapeno)
1 teaspoon ground cumin (don't leave out)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
4 ounce can diced mild green chiles (un-drained)
1/8 teaspoon cayenne (more if you like heat)
Make sure you rinse the dry quinoa grain under cold running water before cooking it. Quinoa has a natural coating (almost like a dust?) that can taste bitter if not rinsed off. Some brands of quinoa say "pre-rinsed" but I rinse that one too.......just to be safe (it just takes a second to do).
Saute the chopped onion in a tablespoon of oil until the onions are soft and start smelling sweet. Add the garlic and saute for another 30 to 60 seconds (but watch so it doesn't burn).
Add everything else, stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is). After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.
If you are new to cooking quinoa, you will know it is done when you see a TINY white sprout curl inside each grain of cooked quinoa.
TIP: I freeze this in one cup containers for a quick lunch. The next day, I pop one of these frozen containers into the microwave and heat on high for 2 1/2 minutes. If it is NOT frozen, it only takes about a minute or so. It makes a wonderful lunch !!
NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese. Yum!!!
ENJOY !!!
Make sure you rinse the dry quinoa grain under cold running water before cooking it. Quinoa has a natural coating (almost like a dust?) that can taste bitter if not rinsed off. Some brands of quinoa say "pre-rinsed" but I rinse that one too.......just to be safe (it just takes a second to do).
Saute the chopped onion in a tablespoon of oil until the onions are soft and start smelling sweet. Add the garlic and saute for another 30 to 60 seconds (but watch so it doesn't burn).
Add everything else, stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is). After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.
If you are new to cooking quinoa, you will know it is done when you see a TINY white sprout curl inside each grain of cooked quinoa.
TIP: I freeze this in one cup containers for a quick lunch. The next day, I pop one of these frozen containers into the microwave and heat on high for 2 1/2 minutes. If it is NOT frozen, it only takes about a minute or so. It makes a wonderful lunch !!
NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese. Yum!!!
ENJOY !!!
