I'm a little late to the party when it comes to the latest super food, quinoa. I am just happy to be able to pronounce it, let alone cook it! Now that quinoa has joined the ranks of the acai berry, I figured it was time I tried out a recipe or two. Other than the fact that the grain looks way too much like fish eggs on top of sushi, it isn't all that bad. It basically takes on the flavor of whatever you are cooking it with, a backseat food that is there to showcase the other ingredients.
Last night's dinner consisted of quinoa with Latin flavors from a Fitness Magazine article. Never one to follow a recipe exactly, I modified it to the recipe listed below. I served this with chipotle tortillas, and it came out great. Full of
flavor and a little heat from the jalepenos that gave it a nice kick.
This was a very healthy dinner. I will admit to being totally hungry after, but it was healthy so I guess that's worth it. If you are a meat eater I would suggest adding steak or chicken or something to make it more filling.
Did my kids eat this? Ummmm no, they had fruit and chicken nuggets for dinner. I can't get Joey to eat carrots, there is no way he is eating this. I'm not a fan of making separate meals at dinner, but I am also not a fan of eating chicken nuggets. You pick your battles.
Ingredients
3/4 cup
quinoa
2 teaspoons olive oil
1
medium white onion, chopped
1 jalepeno pepper, seeds removed, chopped
2
cloves
garlic, minced
1 1/4 cups reduced-sodium vegetable broth
1/4
cup
pepitas, toasted (see Note)
3/4
cup
coarsely chopped fresh cilantro
1/2 cup
chopped green onions
1 can black beans
1 bunch asparagus, chopped
2
tablespoons
lime juice
1/4
teaspoon
salt
Directions
1.
Heat oil in a large saucepan over medium
heat. Add onion and cook, stirring often, until softened, 2 to 3
minutes. Add jalepeno and garlic; cook, stirring, for 30 seconds. Add the
quinoa, asparagus, and broth; bring to a simmer. Reduce heat to maintain a gentle
simmer, cover and cook until the quinoa is tender and most of the liquid
has been absorbed, 20 to 25 minutes.
3.
Add pepitas, cilantro, green onions, black beans, lime juice
and salt to the quinoa; mix gently and fluff with a fork.
Notes:
To toast nuts & seeds on the stovetop: Toast
in a small dry skillet over medium-low heat, stirring constantly, until
fragrant and lightly browned, 3 to 5 minutes.
Fitness Magazine Article to the original recipe:
http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25113181
http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25113181
