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.
Ingredients
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
Directions
- 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
That quinoa salad looks appetizing. You know, I think I might introduce this dish too to my best friend who is a serious vegetarian. We are always together and not in a million years have I seen her eat this quinoa Salad. Hmm. I’ll let her see this. She’ll surely grab her pen and paper and she will most probably create this dish by herself. 😀
Neva Modzelewski