Quinoa, like rice, is a great base for other flavors and an important component for a plant-based diet. I prefer the texture of quinoa for most things, it has more fiber and protein than brown rice, and it cooks much faster! This recipe would work fine with farro, or rice too! I serve this dish as a main course for lunch, with a side of salsas, or as a side dish to a dinner. It’s also a great candidate for the lunch box.
1 cup quinoa
1 can black beans
1/2-1 cup frozen corn
1/2 cup diced bell pepper
1/2 cup diced onion
2-3 chopped garlic cloves
3-4 TBS vinegar (apple cider, jalapeño)
2 cans chopped green chiles, or frozen green chiles
Cook about a cup of quinoa according to the package directions. For a more flavorful dish you can cook it in vegetable broth. Once all the water is absorbed toss the quinoa with all of the ingredients and sever it hot or cold. The measurements aren’t really important, if you like corn add more. Pinto beans are an easy substitution. Cilantro makes a nice addition if you want to give it a fresher taste. I keep jalapeño infused apple cider vinegar in a recycled lemonade bottle on the counter. Just add apple cider vinegar to glass jar with a lid. Then add jalapeños that have been scrubbed and quartered. Since the heat of the peppers can vary, you might want to make sure you’re using hot ones. Let it sit for a few weeks to infuse. Just top it off with more vinegar when it gets low. It’s a great addition to salad dressings and marinades too!
Release YOUR Bon Vivant, and Savor Your Life!