Southwest Quinoa with Red Beans
March 15th, 2011
Eureka! A quinoa dish that doesn’t taste like sawdust. It’s a miracle.
As you can perhaps tell, I have not always been a big fan of quinoa. I tried it a few years ago and was underwhelmed. Then recently, I read glowing (fawning, even) reviews on several blogs and saw a recipe in a new cookbook, so I tried again.
Sawdust. Chewy, glunky, sawdust.
In despair, I whined on my Facebook page about my lack of quinoa success and immediately, several friends swooped in to defend the maligned grain. Fortified by their support and the manifold health benefits attributed to quinoa, I tried once more. The result was a tasty, hearty meal that surprised even me.
Here’s what I did.
1 cup quinoa, rinsed thoroughly
2 cups chicken broth
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp oregano
Bring the quinoa to a boil in the chicken broth and boil gently until all the broth is absorbed (about 15 minutes). Cover pot and let stand for five minutes. Then stir in the spices.
Meanwhile, make some beans:
1/2 Tbs olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 15 oz can kidney beans, drained and rinsed
1/2 cup salsa
salt to taste
Saute the onion and garlic in the olive oil. Add beans and salsa and cook ten minutes. Add salt to taste.
Serve the quinoa with the beans. Yum!
I served the quinoa and beans with a yummy Spicy Southwest Chicken Breast (made during my freezer cooking day). The flavors worked well together, but the chicken was overkill. There was plenty of protein in the quinoa and beans. All you need is a nice fruit salad to have a complete meal.