Do you hear that? It’s celebratory music, because it’s Friday! I am so happy this week is just about over. But this recipe had to be shared before the weekend.
Quinoa haters (and lovers) rejoice! This is probably one of my favorite quinoa recipes, ever. When I first tried cooking with quinoa, I could not get past the dirt taste. It tasted like I literally just shoveled some dirt onto a plate and tried to make it taste good. Not the best first impression. Then I stumbled on another version of this recipe and gave it a shot. I was very pleasantly surprised. It was absolutely delicious. I’ve only slightly adapted this to suit our taste, and let me tell you it’s absolutely delightful. The only thing that would make it better, is serving it with a margarita.
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 4oz can diced chilies
- 1 cup uncooked quinoa, rinsed and drained
- 1 1/4 cup vegetable broth
- 1/2 onion, chopped
- 1 can black beans rinsed
- 1 can diced tomatoes, with juices
- 1 cup frozen corn
- salt to taste
- you can garnish with avocado, salsa, sour cream (plain Greek yogurt), or cheddar cheese
- Rinse the quinoa and set aside to drain well.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 8-10 minutes. Add garlic and diced chilies and cook about 30 seconds longer, until fragrant.
- Stir in quinoa, vegetable broth, black beans, corn, and diced tomatoes. Bring mixture to a boil, reduce heat and cover.
- Simmer for about 20 minutes or until the liquid is absorbed. Be mindful to check to be sure the mixture doesn't burn.
- Remove from heat and serve with toppings of your choice.
Recipe slightly adapted from Annies Eats.