FOUR SEASONS BREEZE | JANUARY 2018 29
• 2 Tablespoons olive oil
• 1/4 Cup finely chopped yellow onion
• 1/4 Cup chopped green bell pepper
• 1 small jalapeno pepper, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 Cup uncooked quinoa, rinsed and drained
• 1 Cup vegetable broth
• 1 (14.5 ounce) can Fire-Roasted diced tomatoes, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 Cup canned or frozen corn, drain if using canned
• salt and pepper to taste
• Suggested toppings - any or all may be served with the completed
dish: sour cream or con crema, fresh sliced avocado or guacamole,
chopped cilantro, sliced green onions, shredded cheese
Southwest
Style Quinoa
Step 1. Heat oil in a large skillet over medium- high heat. Add onion, bell pepper, jalapeno, and garlic. Saute,stirring frequently, until
onion is tender, about 3 to 5 minutes. Add cumin, chili powder, and salt, stirring until fragrant, about one minute.
Step 2. Stir in quinoa, broth, tomatoes, beans, and corn. Adjust salt and pepper to your taste. Bring the mixture to a boil then cover with
pan lid.
Step 3. Reduce heat to simmer and cook until the liquid is absorbed, approximately 20 minutes.
Serve warm and enjoy!
DIRECTIONS
By Irene Welker
Here is a healthful, light, easy to make one pan meal that takes less than an hour from start to finish. The recipe is vegetarian, but can easily
be converted for meat eaters by substituting chicken broth for the vegetable broth and adding 3/4 pound cooked, cubed or ground, meat in step
two. Serves four.
INGREDIENTS
