Quinoa (say it with me: "KEEN-WA") quickly became one of my favorite grains when I first tried it. Let me tell you why.
First of all, it's the coolest word ever, don't you think? It makes me want to do a little dance around my kitchen, chanting, "Quinoa, quinoa, quinoa!"
Second, when you cook it, the seeds magically turn into little curli-cues.
Third, it's light, fluffy, and nutty. Who doesn't love nutty?
Lastly, it's the most nutritional grain! High in protein, amino acids, dietary fiber, magnesium...
Need I say more?
This recipe is definitely a winner. My neighbor, Alicia, brought these over just hours after we returned home from the hospital with our new baby and she was kind enough to share the recipe with me.
1 tsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen corn
3/4 cup uncooked quinoa
1 1/2 cups water
1 1/2 tsp chicken bouillon granules (I use "Better Than Bouillon" chicken base; they also make a vegan option)
1 tsp ground cumin
1/4 tsp cayenne pepper (opt.--I used 1/8 and could hardly tell)
2 cans (15 oz. each) black beans, drained & rinsed
1/2 cup cilantro, chopped
6-8 burrito-size tortillas (use corn tortillas for gluten-free diets)
Our favorite toppings:
Sour cream or plain yogurt
Avocado or guacamole
Heat oil in medium saucepan over medium heat. Add onions & garlic and saute until lightly browned. Add corn, quinoa, water, bouillon, cumin, and cayenne pepper to saucepan. Bring to boil. Cover, reduce heat & simmer for 20 minutes. Stir in the beans & cilantro and heat through. Serve in warm tortillas with favorite toppings.