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Archive for the ‘quiona’ Category

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

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Summer Corn Soup with Quinoa

Posted by trktos on 25-August-2008

Ingredients:

  • 3-4 ears fresh corn (to make 3 cups kernels)
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 ounces minced fresh basil
  • 1 small zucchini, thinly sliced

Instructions:

  1. Boil ears of corn until tender. Use a knife to remove kernels. Measure 3 cups kernels and set aside.
  2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened.
  3. Add broth; bring to a boil.
  4. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
  5. Add fresh basil, zucchini and corn. Simmer 8-10 minutes.
  6. Serve hot.

Notes:
Shared on vegsource.com.

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