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