We might be…just a bit…with quinoa, that is. I started to think there might have been a problem when we went through a Costco-sized bag in less than a month. And since we started blogging in February, we’ve posted at least two recipes with quinoa here and here.
It’s just that quinoa is so versatile. It’s also an incredibly healthy choice. And because of those reasons, it’s become one of the things that has saved us during this 28 Day Challenge.
Especially this recipe (which I got from Oana, baker extraordinnaire) Since it is packed with bright, fresh, flavours and different textures, we eat it because we want to and because it’s delicious – not because we have to.
Here’s the recipe for Quinoa, Black Bean and Corn Salad
2 cups vegetable or chicken broth
1 cup quinoa
1 can black beans
1 cup corn kernels
1 medium red pepped, seeded and chopped
4 green onions, or 1/4 to 1/2 red onion (preferred) chopped
1/4 cup chopped fresh cilantro (preferred) or parsley
2 cloves garlic, about 1 tsp minced
1/2 tsp ground cumin
1/2 teaspoon cayenne pepper
4 tbsp fresh lime (preferred) or lemon juice
4 tbsp olive oil
Salt and pepper
Bring the broth to a boil in a medium sauce pan over high heat. Rinse quinoa in a fine mesh strainer under cold water and drainwell. Add quinoa to the boiling water. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl.
Add the beans, corn, red pepper, green or red onions, cilantro, garlic, and spices to the quinoa. Drizzle with lime juice and olive oil. Season with salt and pepper to taste and combine all ingredients thoroughly. Adjust seasonings to taste before serving.
I made this quinoa recipe as a pot luck dish and it was an instant hit. I also made a batch recently and brought some to my sister-in-law’s place and she loved it too and made it herself again the very next day. Here it is served as a side dish for some pan-seared trout that I had for lunch at work.
Maybe quinoa needs its own category on the blog…you know, since we love it so much. And if you haven’t tried it, this recipe will make you a believer – not only in how tasty quinoa can be but also in why we might have become just a tad obsessed with it as of late.