Serving Size: 1- 1 ¼ cups
- 1 cup red quinoa
- 2 cups low sodium vegetable broth
- 1 t turmeric
- 1 t cumin
- 2 garlic cloves (minced)
- 1 t canola oil
- 1 can black beans (drained and rinsed)
- 1 cup of frozen corn
- 1/2 t smoked paprika
- salt to taste (optional)
- 1/2 meijer lemon (zest and juice)
- Salad greens (optional)
- Vegan sour cream
- Wash and drain the quinoa 3 times.
- Toast the quinoa in a pan until all the water is dried up.
- While the quinoa is toasting, bring the low sodium vegetable broth to a boil in a small pot.
- When the broth begins to boil add turmeric, cumin and toasted quinoa. Then turn the fire low and cover the pot. It will take 15-20 minutes of simmering for the quinoa to cook. Fluff it with a fork when it is finished cooking.
- In a pan, sauté the minced garlic in the canola oil. Then add corn, black beans, smoked paprika and salt to taste. Saute for 5-6 minutes.
- In a bowl, combine cooked quinoa, corn and black bean mixture, meijer lemon juice and zest.
- Serve with raw salad greens and a tablespoon of vegan sour cream.
Nutrition and Ingredient Highlights
- Nutty taste
- Nutrient packed side dish or it can be combined with other ingredients to make a main course
- Whole grain
- Gluten free
- Complete protein
Cooking Tips for Quinoa
- Rinsing helps to get rid of traces of bitterness
- Toasting enhances the flavor
- Liquid to Quinoa Ratio: 1 1/2 – 2 cups of water to 1 1/2 – 2 cups of liquid (water, fruit juice, vegetable broth). This recipe used 2 cups of vegetable broth to 1 cup red quinoa.
Recommended Flavor and Ingredient Pairings for Quinoa
Once you’ve mastered the basics of cooking quinoa using the liquid to quinoa ratio I provided above, you can get as creative as you’d like. Have fun creating porridge, salads, burgers, fritters, casseroles, energy balls, muffins…! Here are few recommended ingredients that go well with quinoa. I hope this helps to spark your creativity! We want to hear from you, leave us a comment in our social media post about the delicious quinoa dishes you’ve cooked .
- Quinoa +Almond milk + Cinnamon, nut
- Quinoa + Cashews + Pineapple
- Quinoa + Black Beans + Cumin
- Quinoa + Black Beans, Mango
- Quinoa + Dill, Lemon Juice
Tip: Use leftovers to make tacos!
Be Well, Stay Well
Fiona B. Lewis, DrPH, MS, RDN, LDN, Plant-based Chef
Instagram: @llbjculinary.wellness Facebook: @llbjculinary.wellness