I have a friend who recently discovered quinoa and loved it! She has been on the lookout for more recipes using this wonderfully versatile ingredient. So today I am posting this recipe for her and anyone else looking for a new quinoa recipe. If you are not familiar with quinoa, you should really put it at the top of your list of new things to try in 2013. It is a wonderful grain that is a complete protein and full of so many nutrients. To read more about the health benefits of quinoa, check out my recipe and post for Breakfast Quinoa with Fruit and Nuts. As I mentioned in that post, I use quinoa in place of any grain. It can replace pasta, rice, or couscous. And now that I'm gluten-free, it is an especially wonderful ingredient to have in my pantry. It is really quick and easy to make and can be a simple go-to grain for a quick breakfast, lunch or dinner. This recipe can be adjusted to utilize whatever produce you have on hand. If it is summer, use fresh tomatoes and corn in it. You really can't beat that flavor. But if it is winter, go ahead and substitute the fresh corn with frozen corn. Or any other frozen vegetables that you have. In winter, I skip the tomatoes because where we live there are no tasty fresh tomatoes. Instead of adding tomatoes, I add another vegetable, like peas or broccoli. It is still delicious that way. Whatever vegetables you add is up to you, just be sure to add a few varieties. This is a tasty way to get a variety of veggies in your day. Enjoy in good health!
*Use as much of each ingredient to suit your taste preferences and how much you need for the number of servings you are making. For 1 serving for myself, I used about a cup of quinoa, 1/2 of a medium onion, 1/2 of a bell pepper, 1 ear of corn (or 1/2 - 3/4 c. of frozen corn, or any other frozen veggie) and 1 tomato.
For 4 servings:
4 c. pre-cooked quinoa, either leftover from another meal or made beforehand
2 medium onions, chopped
2 bell peppers, chopped, use any color of pepper or combination of colors you like
2-3 c. veggies (fresh or frozen corn, peas, or broccoli; if frozen, allow veggies to defrost a few minutes before using)
2 tbsp. olive oil (if you need more when sautéing, add a splash or two of water, instead of more oil)
4 chopped tomatoes, fresh is best here
salt and pepper, to taste
- Heat the oil, add the chopped onions and peppers and sauté for a couple of minutes.
- Next, add the corn (or other veggies) and finish sautéing until all the vegetables are cooked but still crisp.
- Meanwhile, reheat the quinoa in the microwave and chop the tomatoes.
- When the vegetables are finished cooking, stir them into the warm quinoa and top it off with the tomatoes.
- Salt and pepper to taste.
Get the pre-washed quinoa if you want to save yourself some time. Otherwise it has to be rinsed well first to remove the bitter coating that protects the quinoa from birds eating it. And if you don't have something with small enough holes to rinse it in, it can be kinda annoying to rinse. The package will say if it is pre-rinsed or not.