Wednesday, July 24, 2013

Southwest Quinoa

Southwest Quinoa
(4-6 servings)


¾ cup Quinoa (see note)
1 ½ cups Water
¼ tsp. Kosher Salt
1 tsp. Ground Cumin (see note)
2 tbsp. Fresh Lime Juice & Zest of 1 Lime
6 tbsp. Canola Oil
to taste Salt & Black Pepper
1 (15 oz.) can Black Beans, rinsed and drained
1 medium Red Pepper, diced (no larger the a black bean)
½ cup Fresh Cilantro, chopped
1 (3 oz.) jar Cocktail Onions, drained & diced
to taste Salt & Black Pepper


In a medium sauce pan, combine the quinoa, water and kosher salt. Bring mixture to a boil, cover reduce heat to simmer and cook until water is absorbed (about 15 minutes). Spread quinoa on a rimmed baking sheet and refrigerate 20 minutes or so. Meanwhile in a blender, combine the cumin, lime juice, canola oil. Taste and season with salt and pepper. In a large bowl, pour the mixture from the blender and add the lime zest, black beans, red pepper, cilantro and cocktail onions. Add the cooked and cooled quinoa, season with salt and pepper to taste and serve. Can be made a day ahead but toss again before serving if you do.

Note: You should wash the quinoa before cooking. There is an outer shell on Quinoa that tends to be a little bitter.  By rinsing the Quinoa in a fine strainer and using your hands to toss it around a little, that outer shell comes off. Do rinse a second time and drain well before continuing with the cooking process.

Note: You can use cumin seeds for a fresher flavor. Just place the seeds in a small skillet over high heat and toss or shake pan until fragrant. Then just follow recipe above by placing in the blender. It's always better if you can use seeds and grind them instead of already ground product.

Ideas for Future Efforts

No comments:

Post a Comment