To think that just over a year ago, I didn’t even know what quinoa was.
Amazing little seeds of goodness, packed with protein…but more to come about that later.
Today I really needed something quick for lunch…..the kids were getting hungry and I was busy watching the dump trucks come in and out of my back yard…..while making sure none of the littles went out.
Always crazy things going on at the farm but LUNCH….LUNCH must go on!
I let the kids out to play while the truck drivers took a lunch break and I started on something in the kitchen that came out so delicious…..Mexican Quinoa!
Chopped up some onion, celery, carrot and garlic and sauteed in butter for 5 min at the bottom of my pot.
Once the onions were clear and the carrots semi-soft, I added cooked black beans, diced tomatoes, QUINOA, and poured the broth on top. Stir it all up and add your seasonings. I used my favorite for mexican dishes, cumin, smoked paprika, cayenne, salt and pepper.
Cover pot and bring to a boil. Add corn. Reduce to low and simmer for 20-25 minutes and Voila! Lunch!
I threw in a handful of chopped cilantro and a squeeze of lime for just a hint of extra flavor. It makes ALL THE DIFFERENCE!
Serve it up hot and top with your favorite toppings. I added sour cream and avocado to mine, and the kids got a sprinkle of melty cheese. This flavor is indescribable. So good and even better the next day! We also serve it up with chips for a pre-dinner snack.
- 1 onion chopped
- 2 stalks celery chopped
- 1 medium carrot finely diced
- 3 cloves of garlic minced
- 2tbs butter1 1/4 cups of quinoa
- 1 1/4 cups of broth
- 2 cups cooked black beans
- 2 cups of diced tomatoes in juice
- 1 cup frozen corn (look for an organic non-gmo variety)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tbs salt
- freshly ground black pepper
- handful of chopped cilantro
- 1/2 of a fresh lime
- Saute onion, carrot, celery and garlic in butter until onions are clear and carrot is softened, about 5 minutes.
- Add quinoa, broth, tomatoes and beans to pot. Bring to boil.
- Once boiling, stir in corn and reduce to low simmer. Cover and cook for 20-25 minutes or until quinoa is cooked through.
- Stir in cilantro and squeeze of lime.
- Serve with your favorite toppings such as: cheese, sour cream or plain greek yogurt, avocado or chips. Enjoy!
- Note: this is even better as leftovers the next day!
