Quinoa? Don't worry, I didn't know what it was either. And, by the way, you're saying it wrong. It's not "qwin-noah," it's pronounced "keen-wha." My roommate, among her many other virtues, happens to be the sort of person who knows the sort of person who purchases quinoa in bulk from the co-op. Thus, this week for soup-or-stew-Sunday we were introduced to this delicious grain.
But enough preliminaries. I know you came here for the recipe. We adapted a chili recipe we found on allrecipes.com.
1 cup uncooked quinoa, rinsed
2 cups water
Bring water and quinoa to boil. Reduce heat and simmer for about 20 minutes, or until quinoa has absorbed the water.
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
Cook onion in oil. Add garlic and spices, cook a little more, about a minute (or until people walk into the room and say "sure smells good").
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped (we also added another 1/2 pepper that happened to be in the fridge)
1 zucchini, chopped
2 tablespoons minced chipotle peppers in adobo sauce (Roommate bravely used a knife and fork to cut the slimy, scary peppers)
1 teaspoon dried oregano
Simmer, covered, for 20 minutes (or until vegetables are soft). Add tomato juice or water if you think the stew looks too thick--we did.
salt and black pepper to taste
1 cup frozen corn
Cook about 5 more minutes, or until corn is hot.
Serve with chopped fresh cilantro and shredded cheese on top.
Quinoa is really great! Ben thought that the small grain made the broth of the stew seem thick, reminiscent of a meat chili. I like the quinoa because when they are cooked and hanging out in the both they look like teeny-tiny shiny eyes. Sorry to get all creepy on you.
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