I have to thank my vegetarian friend, Jill, for introducing me to quinoa. It’s actually a grass seed from South America, but it’s light texture and slightly nutty taste make is a perfect substitute for rice or couscous. Versatile quinoa is a good source of protein and minerals, even better for you than brown rice.
I love the flavor the quinoa picks up from the broth and spices; there’s a compelling, earthy warmth to it- when combined with texture of the vegetables, this is a dish you’ll make again and again.
1 teaspoon olive oil
4 cloves garlic, minced
1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt & pepper
1 can black beans, drained and rinsed
1 can corn, drained
1 small can diced green chile
2 green onions, sliced (green and white parts)
1 red bell pepper, finely diced
2 tablespoons white wine vinegar
2 tablespoons olive oil
- Add oil and garlic to saucepan, cook over medium heat, stirring, until garlic just begins to brown
- Add quinoa, broth, cumin, cayenne, and salt and pepper to pan. (I went really light on the salt because I used a Knorr bullion cube and water for my stock). Bring to a boil, cover and simmer for 25 minutes
- Remove from heat, and add remaining ingredients
- Serve now or chill before serving
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.