Kelly the Culinarian: Cooking with Kelly: Tex Mex Quinoa

Sunday, December 11, 2011

Cooking with Kelly: Tex Mex Quinoa

I've been a bad blogger lately. Mostly because I'm sick, again. I lost my voice at some point last night, so my immune system is having a really great time telling me to go to hell. I have spent the past 24 hours taking medicine, cursing, wearing sweats and drinking tea. I also had to make myself something to eat to prevent myself from existing solely on diet hot chocolate (it exists and is tasty).

I've never cooked with quinoa before, but I've been meaning to do so since I bought a little bit from the bulk bins at whole foods. There are a ton of health benefits, so I though I'd give it a try. Here's a quick adaptation of a recipe I found online. It made a ton, so I know what I'm eating for the rest of the week.

Tex Mex Quinoa
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups turkey stock (use veggie stock for a vegan option)
1 teaspoon cumin
1/4 teaspoon chili powder
2 cans of black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Add oil to a large skillet and cook the onions and garlic on medium until softened. Add quinoa and toast for one minute, then add stock and spices. Stir, bring to a boil, cover and reduce heat to a simmer. Cook, covered, for 20 minutes. Stir in beans and heat for two minutes. Fold in cilantro and serve.

1 comment:

Kim said...

Yum, this looks so good! I printed the recipe so we can give it a try.