Quinoa Medley with Beans & Corn
Quinoa (pronounced keen-wah) has come to be highly appreciated for its nutritional value, and the United Nations has classified it as a supercrop for its very high protein content. It is also wheat- and gluten-free!
I made this recipe last night (available in the current Vegetarian Times.) Hubby can't wait to have leftovers for lunch today. Gray, our 15-month old, couldn't get enough of it either! You can find quinoa in the natural foods section of the grocery store. It cooks just like rice!
1 1/4 cups quinoa
1 15 oz. can black beans, drained & rinsed
1 cup frozen corn
1/2 cup fresh chunky salsa, divided (store-bought fresh salsa can be found in the produce aisle)- I also used more than 1/2 cup with this recipe! I'd say add as much as you like!
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbs. olive oil
lime wedges, for garnish
1. Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
2. Add beans, corn, 1/4 cup salsa, and chili powder; season with salt & pepper. Return to a boil. Cover & cook 2-5 minutes or until quinoa is tender.
3. Stir in cilantro, oil, and remaining salsa. Serve with lime wedges.
I like to add extra hot sauce to mine, and lots of lime juice. It's dee-lish!
Serves 4. Per serving: 386 calories, 13G protein, 10G total fat
You can also get a cheap subscription to Vegetarian Times for only $4.69 per year thanks to Best Deal Magazines! Their recipes are the absolute BEST!