Quinoa is a grain that does not have any smell or flavor. That’s why dry roasting it gives a nice nutty flavor. Also when cooking quinoa, I like to add salt since it gets absorbed into quinoa and gives a mild taste. You can even add any other spices while cooking quinoa
Ingredients:
- 3/4 cup quinoa
- 1 1/4 cups water
- 1 tablespoon cooking oil
- 4 oz baby kale leaves, torn into small pieces, stems discarded
- 1 small green bell pepper sliced
- 2-3 cloves garlic peeled and sliced
- 1/2 cup corn kernels
- 1 15 oz can black beans (yields a little more than 1 cup)
- 1 teaspoon crushed red pepper
- 1 teaspoon spicy chili paste/sauce
- Salt to taste
Method:
- Dry roast quinoa lightly and let cool
- In a covered saucepan add roasted quinoa, salt and water and bring to a rolling boil. Lower the flame and cover and simmer until all the water are absorbed (about 10-12 minutes)
- Keep covered and let cool to room temperature
- Add 2 teaspoons oil to a skillet and once warm add kale and saute on low flame for about 4 minutes. Set aside
- Add rest of the oil to the same skillet and add green pepper, and garlic and saute until pepper is cooked but crisp – about 5 minutes
- Now add corn kernels, black beans, salt and mix well and cook further 3-4 minutes. If the vegetable mixture gets dry, add a little (1 teaspoon) water at a time
- Add crushed pepper and chili sauce to the vegetable mix and stir and cook further one minute.
- Transfer cooked quinoa to the skillet and mix thoroughly with the vegetables.
- Serve warm
- Yields: 2 main dishes
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