southwestern quinoa pilaf
- 1 cup uncooked quinoa
- 1 tbsp extra-virgin olive oil
- 1 small red onion
- 1 finely chopped jalapeno pepper
- 3 cloves garlic, peeled, and finely chopped or sliced
- 1 tsp cumin
- 1/4 tspcayenne pepper
- 2 cupsvegetable broth
- 1 cupfrozen corn kernels, thawed
- 115-ounce can black beans, rinsed and drained
- 1 pkggardein seven grain crispy tenders, cooked according to directions, and sliced
preparationRinse the quinoa using a fine colander, shake dry, and set aside.
Heat up the oil in a 3-quart sauce pan over medium-high,and add the onion and pepper. Sauté for about 2 to 3 minutes until the onion begins to brown a bit. Next, add the quinoa, and cook for about 2 minutes, until the quinoa begins to toast. You will smell a delightful nutty aroma.
Add the garlic, and stir into the quinoa mixture, cooking for about 1 minute before adding the cumin, cayenne pepper, and vegetable broth or water/bouillon cube.
Cover, reduce heat to medium, and cook for about 12 to 15 minutes, until the broth is absorbed into the quinoa, causing it to expand and become translucent.
Test, and add salt, as needed. Stir in the corn, beans, and Gardein strips (add the cooked gardein according to instructions on pkg), and season with additional salt, if necessary. Remove from heat, but keep covered for about 5 more minutes before serving. It is also delicious at room temperature or right out of the fridge!
Suggestion for Serving
Use as a filling for burritos or tacos. Add guacamole, chopped lettuce, and tomatoes.
***This recipe was created by Colleen Patrick-Goudreau.