Southwest Style Quinoa

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Southwest Style Quinoa

This recipe for quinoa is simple, healthy and adaptable.  You can experiment with different seasonings and vegetables to suit your particular taste.    This dish refrigerates well and can be eaten hot or cold making for really delicious and healthy leftovers.  For this recipe you will need:

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 2 Tbls. Victoria Taylor’s Texas Red Seasoning
  • 1 cup frozen corn kernels
  • 2 medium zucchini or summer squash
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 12oz container grape tomatoes, halved
  • salt and pepper to taste
  • 1/2 cup chopped fresh parsley or cilantro

Note: You can use different seasoning blends and vegetables to customize this recipe to your liking.  I have made this dish with New Orleans and Smoky Paprika Chipotle instead of Texas Red in the past – they are all delicious.  Heat the oil in a medium saucepan over medium heat. Stir in the onion and sauté until lightly browned.  Add quinoa to the saucepan and stir constantly for 1 to 2 minutes to lightly toast. Stir in vegetable broth and Texas Red, bring mixture to a boil. Cover, reduce heat and simmer 15 minutes. Stir corn, zucchini, beans, tomatoes and parsley into the saucepan, and continue to simmer about 5 minutes until heated through.  Salt and pepper to taste. As quinoa cooks, the germ is released from the exterior of the grain and forms a tiny spiral.  This recipe can be served as a side dish or an entree as it is hearty enough to stand on its own. Best, Victoria