Quinoa with vegetables

Servings 4
  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 60 min

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 Directions
  • 2 cups Quinoa
  • 4 cups vegetable broth
  • 2 cups diced onions
  • 2 cups 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

In medium saucepan heat olive oil over medium-high heat. saute onions 1-2 minutes. Add green pepper and garlic; continue sauteing for 4-6 minutes. Add mushrooms; cook until liquid is evaporated. Add spices (except cilantro), tomatoes, quinoa, water, and vegetable bullion. Bring to a boil, then simmer over low heat, covered, for app. 20 minutes. The quinoa is done when the germ ring appears. Add cilantro, salt & pepper to taste. Variation: For added protein, try adding your favorite beans (I suggest kidney or black), or TVP.

Posted August 20, 2010 by robfelty