Southwest Quinoa Recipe

Got Quinoa? 

I do!! This nutty grain is from South America and according to Quinoa.net, it is an ancient grain from the Andes that was a staple food of the Inca Civilization. It is a complete protein packed with all kinds of goodness. My husband had never tried it before and was ready and willing to give his taste buds a challenge.  Since we both enjoy southwest foods, salsas and tex-mex, I prepared this dish southwest style.

• Southwest Quinoa Ingredients

• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 tsp paprika
• 1 cup quinoa
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pinch cayenne pepper (more if you like it extra spicy)
• 1/2 medium red onion, chopped
• 2 roma tomatoes, diced
• 1/2 sweet red pepper, diced
• 2 cups cooked or canned black beans, drained and rinsed
• 1 cup corn kernels

If purchased in bulk, rinse and drain the quinoa and set aside. Drizzle olive oil into a large deep sauce pan and add the garlic, onion and paprika. Stir until fragrant. Add 2 cups of water then the quinoa, cumin, coriander, salt, pepper and your desired amount of cayenne. Bring to a boil, then simmer for about 15 minutes until the quinoa has absorbed the liquid. 

Add the tomatoes, red pepper, beans and corn and heat through. Serve immediately.

I served mine with stuffed sole from Omaha Steaks and with some garlic bread made from roasted garlic, butter and parsley. But you can easily add variations to the quinoa and add chicken, shrimp or keep it vegetarian by adding tofu. The combinations of sweet and spicy (without being hot) flavors and the various textures of the beans and tomatoes, give it a complex but pleasing side dish that can go with just about anything. 

Leave me a comment below letting me know what you would pair your quinoa with. I love to hear from my readers!

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