Great side for your next taco night...

[Guest guest]

SOUTHWEST QUINOA PILAF

 

1 tbs olive oil

1 1/2 cup chopped onion

6 minced cloves garlic

1 1/4 cups quinoa (whole grain)

1/2 tsp ground cumin

14 oz can low broth (1.5 cups)

15 oz can black beans, rinsed and drained (1.5 cups)

1 cup frozen corn, thawed

1 diced tomato

1/2 cup peeled, diced jicama

2 thinly sliced green onions

1 seeded and finely diced jalapeno pepper

2 tbs lime juice

1/4 tsp salt

2 tbs chopped cilantro

In a 4 quart pot or Dutch oven, heat oil. Add onion and garlic, cook until onion

is tender. Rinse and drain quinoa. Add quinoa and cumin to onion and garlic in

Dutch oven. Cook and stir until quinoa is lightly browned. Add broth and 1 1/4

cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered,

until quinoa is tender and all liquid is absorbed. In a separate bowl, combine

beans, corn, tomatoes, jicama, green onions, jalapeno, lime juice and salt.

Divide cooked quinoa among 6 plates and top with bean salsa, sprinkle with

cilantro, then serve. NOTE: I added a shredded zucchini,used all vegetable

broth, no water, and did not make individual plates.

 

roibn

 

 

 

 

 

[Guest guest]

This sounds REALLY good and is exactly the kind of food I like!  Thanks for

sharing!  I will so make it and will let you know how it turns out.  Thanks!

 

 

 

--- On Sun, 10/25/09, robin koloms <rkoloms wrote:

 

robin koloms <rkoloms

Great side for your next taco night...

rkoloms

Sunday, October 25, 2009, 9:34 AM

 

 

 

 

 

 

 

 

 

 

 

 

SOUTHWEST QUINOA PILAF

 

 

 

1 tbs olive oil

 

1 1/2 cup chopped onion

 

6 minced cloves garlic

 

1 1/4 cups quinoa (whole grain)

 

1/2 tsp ground cumin

 

14 oz can low broth (1.5 cups)

 

15 oz can black beans, rinsed and drained (1.5 cups)

 

1 cup frozen corn, thawed

 

1 diced tomato

 

1/2 cup peeled, diced jicama

 

2 thinly sliced green onions

 

1 seeded and finely diced jalapeno pepper

 

2 tbs lime juice

 

1/4 tsp salt

 

2 tbs chopped cilantro

 

In a 4 quart pot or Dutch oven, heat oil. Add onion and garlic, cook until onion

is tender. Rinse and drain quinoa. Add quinoa and cumin to onion and garlic in

 

Dutch oven. Cook and stir until quinoa is lightly browned. Add broth and 1 1/4

cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered,

until quinoa is tender and all liquid is absorbed. In a separate bowl, combine

beans, corn, tomatoes, jicama, green onions, jalapeno, lime juice and salt.

Divide cooked quinoa among 6 plates and top with bean salsa, sprinkle with

cilantro, then serve. NOTE: I added a shredded zucchini,used all vegetable

broth, no water, and did not make individual plates.

 

 

 

roibn