Quinoa, the wonder grain

Hey guys - I had some time today and thought I'd make the first entry after whipping up a tasty and satisfying lunch.

Quinoa...oh how I love it so. When I first saw his at whole foods years ago I was a bit intimidated, but decided to take the plunge into what it described as "the grain of the Incas". After making which is one of my favorites dishes (Quinoa, black beans, and fresh corn, which I'll post below) it has become a staple in my kitchen. Here's what I made for lunch today:

Balsamic Quinoa with Fresh Veggies

• 1 cup quinoa
• 2 cups water
• veggie bullion
• 4 cloves garlic, chopped
• 1/2 white onion, chopped
• 1/2 red pepper, chopped
• 2-3 cups baby spinach
• 3 tbsp. balsamic vinegar
• 3 tbsp. honey mustard
• salt and (garlic) pepper

Wash off quinoa in a fine strainer. Add quinoa to saucepan with water and add bullion. Bring to a boil, and then simmer, covered, for 15-18 minutes. In a skillet, add onions and garlic with a little olive oil. Cook until translucent, then add red peppers. Add spinach and cook up everything until spinach wilts.

Combine veggies with quinoa. Add balsamic, mustard, and salt and pepper and mix throughly. Taste, and add more vinegar, mustard, pepper, if necessary.

I added some grilled chicken, but grilled tofu would be superb as well. Simple, yet satisfying, and this makes enough for leftovers!


Here's the recipe that made me fall in love. Krish - I feel like this one has your name all over it...especially because of the cayenne.

Quinoa and Black Beans

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 & 1/2 cup fresh corn kernels (2 ears of corn)
  
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Boil 2 ears of corn in salted water until cooked. Cut corn off cob.
   
4. Stir in fresh corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.