Mexican Quinoa
Mexican Quinoa
An alternative to the recipe for Mexican rice I had posted a couple of weeks ago. Many questioned if there was something that could be used instead of rice. This version uses Quinoa as an alternative and tastes just as delicious.
Cuisine: Mexican
Prep time: 15-20 minutes
Cook time: 20 minutes
Serving size: 4 (main dish)
Difficulty: easy-medium
note: if you have extras this dish freezes well for later meals
Ingredients
1/2 cup each
Corn
Black beans, drained (1x400g can)
Red capsicum, diced
Green capsicum, diced
Celery, diced
1 garlic clove, grated
1/2 medium white onion, finely chopped
2 teaspoons Mexican chilli spice (or desired amount depending on spice tolerance)
1/3 cup tinned tomato puree
1/2 cup uncooked Quinoa
1/2 teaspoon salt (or to taste)
Coriander for garnish (optional)
Method
Rinse Quinoa thoroughly in cold water and soak for 15 minutes
note: Quinoa has a bitter coating called saponin so wash thoroughly to avoid the bitter taste
Drain Quinoa and place into a medium pan. Add 1 cup of water and cook on a medium heat for 10-15 minutes, until the water has absorbed
Once cooked, cover the Quinoa for later use
Heat 2 tablespoons of oil in another medium pan on a medium heat
Add onion and garlic and sauté till slightly golden
Add celery and red and green capsicum. Cook for 5 minutes.
Mix in the corn, beans, and chilli spice mix and sauté for another 2-3 minutes
Once the vegetables are cooked but still crunchy to taste, add the Quinoa, tomato puree and salt. Mix until well combined
Garnish with coriander (optional) and serve hot