- Course: Main Dishes
- Cuisines: Fusion, Incan, South American
- Seasons: Autumn, Spring, Summer, Winter
Barley used to be my favorite grain – until I discovered quinoa. Quinoa is a South American grain, once a staple of the Incas, rich in protein and minerals. The Incas referred to it as the “mother grain”. It is quite small and light, and has a very pleasant texture. You can find it most health food stores. So far in my life, everyone for whom I have made this dish had never had quinoa before, and everyone enjoyed it very much. Enjoy.
Ingredients
- 2 cup diced onions
- 2 cup diced bell pepper
- 1 cup thinly sliced celery
- 8 ounce sliced mushrooms (optional)
- 1 can kidney beans (drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro (optional)
- 2 cup Quinoa
- 4 cup vegetable broth
- For: 4
- Preparation: 20 min
- Cooking: 40 min
- Ready in: 1 h
Instructions
- For added protein, try adding your favorite beans (I suggest kidney or black), or TVP.