I feel like shouting this from the rooftop – M ATE QUINOA!
But then I thought that may be a little weird. And icy. And cold. And we live across from a forest so no one would actually hear me.
So, I’m shouting it here. I had anxiety all day about making this dish. I knew I’d devour it no problem, but my meat and potatoes husband? Well that was another story. He gets weirded out by whole grain pasta – how was I going to sneak this one by him?
Earlier in the day he asked me what was for dinner, to which I replied ‘oh, like a mexican casserole dish!’ Leaving out the oh so important star ingredient – quinoa. Cool, he responded. In his mind he was getting enchiladas.
Then the true test – I set down his bowl in front of him piled high with sharp cheddar and homemade guacamole. When he asked more about it, I hastily replied ‘it’s like a mexican rice dish. Dig in!’
And he did. Gobbled it all up. Ignorance is so bliss, isn’t it?
Recipe from Kitchen Simplicity
2 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable or chicken broth
1 can (1½ cups) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 cup corn
½ teaspoon kosher salt
1 tsp cumin
¼ cup chopped fresh cilantro, optional
1 quarter of a lime, juiced
To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, and guacamole
Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, cumin, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.
Serve with homemade guac or store bought would work just fine.
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Oh my gosh this is so funny this is EXACTLY what we’re having for dinner tonight! I love the idea of adding crushed chips though! S is on a health kick so I was just planning to just exagerate (make up?) the benefits of quinoa for runners and hope he grumbles less than usual – and as a back-up, heap on the guac. Glad you were able to sneak quinoa onto the table!
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Heap up the guac, love it! That always seems to solve everything 🙂 I hope you enjoy!!!
Um, I tried to make red quinoa meatballs once – I thought I could “hide” the quinoa when mixed with the ground beef – it didn’t go so well! Glad M loved it though!
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LOVE!!! Made this tonight. A one pot wonder. Even the baby gobbled it up. Thanks for sharing. This will for sure be on one of my go to meals during these busy weeks.
Yea…! So glad to hear that! 3 out of 4 of us loved it, so, I consider that a major success here!
Haha. Awesome! I’m so glad it was a success! 😀
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I spent a lot of time on the fence about quinoa too and the truth is, at least for me, it needs a lot of flavor added to it to make it a dish worth raving about. Yours obviously has that!
When my daughter was going through treatment for breast cancer last year, I was given some great recipes by the folks at Cancer Treatment Centers of America. I expected plain, boring, food and I was so wrong. I hope you don’t mind me sharing but this recipe for quinoa salad with roasted corn and avocado and more was SO good. I had to share it with her but I was sorely tempted to hide it and make it mine, all mine.
I’m making your dish today; I have all the ingredients and it just sounds so satisfying…thanks for sharing!
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