Southwest Veggie Quinoa

So, I know the title is weird, but quinoa (pronounced keen-wa) is a South American grain that is SUPER nutritious. It is a complete protein that is a whole grain, so its is high in fiber. Its kinda like couscous, but not as dry and crumbly. I heard about it a while back, and meant to check it out, then last week as we were perusing the bins at Winco, I saw it and bought a few cups.

I googled a recipe and found this one here. I modified it a little, and then modified it even more after making it tonight bc it was kinda spicy.

It turned out REALLY good. Even Dean liked it a lot. You could use any combo of veggies, but it has a southwest flavor, so I would keep the black beans and corn, and then experiment with adding others to it. We did zucchini tonight, but I think next time I will try asparagus (since Dean loves asparagus) and maybe grape tomatoes. Carrots would work, as would broccoli/cauliflower. Peppers (red or green) would also be a yummy addition.



Southwest Veggie Quinoa

1 t veg oil
1 onion (minced)
3 cloves garlic (minced)
1-2 c veggies (zucchini, asparagus, peppers, grape tomatoes, broccoli, cauliflower, carrots, etc)
3/4 c raw quinoa
1 1/2 c chicken broth (I used 1 1/2 c water and 2 bouillon cubes)
1 t ground cumin
dash of ground cayenne pepper (recipe called for 1/4 t, I used less than 1/8 t, and it was still pretty spicy)
1 t dried cilantro (or use 1/2 c fresh, and add it at the end instead)
1 c frozen corn
1 can black beans, drained and rinsed

Saute onion, garlic and veggies until tender and slightly browned. Add quinoa, broth, and seasonings and bring to boil. Reduce heat, cover, and simmer for 20 mins. Add corn and black beans, bring back to simmer for a few minutes. Serve.