I have to confess that I have never been much of a quinoa fan, even though I know it is a superfood high in fiber, iron and protein. Unadorned quinoa tastes too earthy to me, but, out of necessity, I’ve finally created a quinoa dish that I not only tolerate, but love!
Home after traveling for several days, we were longing for a health home-cooked meal. In advance of our travels, we hadn’t done any grocery shopping and were completely out of all of our usual staple grains. The one thing in my cabinet, which had been there a while being ignored, was a bag of Alter Eco Organic Royal Rainbow Quinoa, which my husband had purchased because it looked interesting. I also had a bag of organic corn in the freezer, which inspired me to try making a southwestern-style dish. The end-result was so good that I wanted to share it with you!
- 1 cup quinoa
- 2 cups filtered water (plus water to soak the quinoa before cooking)
- 1 vegetable bouillion cube
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 cup slivered almonds
- 1 bag of frozen organic corn
Soak the quinoa in water for ten minutes, then drain thoroughly. Place in a saucepan with 2 cups of filtered water and the bouillion cube. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
While the quinoa is cooking, saute the onion in the olive oil until translucent, then add the spices and cook for another 2 minutes. Add the corn and cook for another 5 minutes and remove from heat.
When the quinoa is finished cooking, remove from heat, add the corn mixture and almonds and stir until well-blended.
Serve with a salad, for a simple well-balanced meal! This dish can be enjoyed hot or cold.