Tuesday, August 19, 2014

Southwest Quinoa


Quinoa is one of those food "trends" ... like bacon infused anything ... or kale (pssst - I don't like kale!). But I hope it's around to stay. We bought a giant bag at Costco hoping for the best, and thankfully I really like it. We've gone through several bags  now and found that it's great hot, cold, in salads, by itself and so on. I've made lots of different recipes with it, but this is one of my favorites. It's quick, easy, freezable and I usually have everything to make it already in my pantry. It's also healthy and toddler friendly, which is a huge bonus in our house (anything that isn't chicken nuggets is a win!).





Southwest Quinoa
Serves 4 Goodalls (as in two adults, a toddler and lots of leftovers) 
1 TBL olive oil
2 TBL garlic cloves, minced
1 1/4 cup chicken broth
1 cup uncooked quinoa 
1/2 cup diced red pepper
1/4 cup diced green onions
1/4 cup sharp cheddar, grated
1 can (14.5 oz) diced tomatoes with green chiles or jalapenos (like Rotel)
1 can (14.5 oz) black beans, drained and rinsed
1 TBL cumin


In a large saucepan, drizzle olive oil and heat garlic until fragrant (a minute or so).
Add the rest of the ingredients and bring to a boil.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally. Don't worry, it might look pretty soupy up until the last 5 minutes or so. 
Continue cooking until quinoa is cooked and the mixture is nice and thick (watch out at the end or the quinoa might start sticking to the bottom). 
Garnish with cilantro, sour cream, additional cheese, avocado and whatever else your heart desires.

EAT and enjoy!

I'm linking up here and here today, so head on over to check out other delicious recipe ideas!!

xo

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