I recently discovered quinoa. A powerhouse of good-for-you-ness, I was eager to find yummy ways to utilize it. Well this dish certainly fits the bill! It's fairly quick, easy, and absolutely delicious. It's adapted from a recipe on allrecipes.com. Note that the fresher the corn, the better. I was lucky to have recently purchased corn at the South Wedge market from the local farmer himself (accompanied by his corn-raising anecdotes). Peter and I were thinking afterwards that the addition of ground beef or shredded chicken would augment it as well (but it's hearty enough alone). Or try topping each serving with a fried egg.
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 whole guajillo pepper (mine was dried)
2 ears of corn, as fresh as possible
1 (15 ounce) cans black beans, rinsed and drained
chopped fresh cilantro, to taste
1. Saute onion and garlic in a medium saucepan until onion is translucent.
2. Rinse the quinoa; add to pot and add chicken broth; add seasonings, bring to a boil; cover and simmer for 15 minutes (there should be a bit of liquid left).
3. De-husk the corn; carefully cut off the kernels and set aside; chop/crush/crumble the dried pepper until minced.
4. After the quinoa has been cooking for 15 minutes or so, add the corn kernels and minced pepper. Simmer another 5 minutes (trust me, fresh corn doesn't need much cooking).
5. Stir in beans and top with desired amount of cilantro.
Yield: 8 side dish servings or 4 main servings
Spiciness rating: medium