QUINOA!

Pronouced: Keen-wh-o (short o sound) :)
So this is a new staple in our house. I had heard about it for a while, but had never ventured out to try it. The first time I had it was as a side dish with my sister-in-law. I was pleasantly suprised at how much I liked it. So then of course I went to Pinterest to see what others were doing with it. I ran across two recipes that looked yummy and easy enough to make, so I did! I am SO glad that I did. They were both delicious. I think the Black Bean and Quinoa dish was my favorite. I will reccomend these for sure!
Promise me you will make the Black Bean and Quinoa Enchilada Bake! It is my new favorite recipe! I know it is going to be a regular at our dinner table!
Also, my SIL said the key is to cook the quinoa in chicken broth! So that is what I do. Also, when we had it as a side dish she added a little lemon, garlic and olive oil as a dressing on the quinoa. Yum! Let me know what you think!

Since Quinoa is one of my new favorite foods I had to find somegood recipes to try. Then I realized it can be used in so many different recipes, including sweet and savory dishes. There are a ton of health benefits to quinoa as well I have been told. Here are a few of them:

• One of the most protein-rich foods out there.
• Contains almost twice as much fiber as other grains.
• Contains lysine and iron.
• Great source of riboflavin.
• Low in calories (only 172 for 1/4 cup dry).
• Gluten-free.

Here are some tasty quinoa recipes that you can try and reap the benefits of quinoa!

Thanks Two Peas and Their Pod for this great recipe!

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced or green, which I used becasue thats what I had!
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
* I did avocado and it was De-Lish!!! Mmmmmm.....totally reccommend.

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

I also did this Chili with quinoa. It did nto dissapoint either. Thanks Making Thyme for Health for htis wonderful recipe.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

1 cup quinoa, rinsed

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red beans, drained and rinsed

30 ounces diced tomatoes

8 ounces tomato sauce

2 cups vegetable broth or chicken

1 yellow onion, diced

2 bell peppers (I used one red and one green), diced

3 cloves garlic, minced

2 jalapenos, diced-optional

1 cup corn kernels, fresh or frozen

1 tablespoon extra virgin olive oil

1 tablespoon Worcestershire

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon ground coriander-I didnt have this so I left out

1 teaspoon dried oregano

1 teaspoon ground chili chipotle-I didnt have this so I left out

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

1. Place drained and rinsed quinoa in a medium-size sauce pan with 2 cups water (or chicken broth) and cook over medium to low heat for about 15 minutes.
2. While quinoa is cooking, heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and sauté for about five minutes. Then add the garlic and cook for an additional minute.
3. Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow to simmer for twenty minutes.
4. Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.

 

Warm Black Bean and Corn Quinoa Salad

Ingredients

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 3 TBSP olive oil
• 1 red pepper, finely chopped
• 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 12oz frozen sweet corn
• 15 oz Low Sodium Black Beans, rinsed and drained
• kosher salt and fresh ground pepper, to taste
• 1 tsp chili powder
• ½ tsp cumin
• 3 TBPS chopped fresh cilantro
• 2 TBPS fresh lime juice
• diced avocados and lime wedges for serving

Instructions

1. First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
2. Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
3. Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
4. In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.

Notes

Diced avocados are wonderful with this salad. I often present the avocado on the side for individual serving. It is also good cold if you have left overs.

Thanks,Cherished Bliss, for this yummy recipe!