Keen – what??

‘Keen-wah’ – that’s how you pronounce the popular Quinoa that is fast becoming a regular substitue for rice and pasta.  Quinoa’s major claim to food fame, however, is it’s nutritional profile.  A cup of quinoa has more protein than a quarter-pound hamburger and more calcium than a quart of milk. Wow!  It’s also loaded with iron, magnesium, and a bevy of other minerals and B vitamins.  Try it in this special salad recipe from the blog, Sensible Living.

Ingredients
1 tbsp Olive Oil
1 tsp Paprika
1 cup raw Quinoa
2 cups Water
1 tsp Salt
2 tbsp Olive Oil
2 cups or 1 large Onion, finely chopped
2-4 cloves Garlic
1 tsp Cumin
1 tsp Coriander
2 cups Corn
2 Red Peppers, diced
1-2 tsp Garlic Chili Paste or 1 fresh Chile, finely chopped
1-2 tbsp Cilantro, chopped
1 cup Black Beans, cooked
1 large Tomato, diced
2 tbsp Parsley, chopped
1/4 cup fresh Lemon Juice
Salt and Pepper to taste

Preparation
Rinse quinoa and set aside.
Heat oil in saucepan over medium heat, add paprika and stir constantly for about 1 minute.
Add the quinoa, water and salt. Cover and bring to a boil. Lower heat and simmer for 10- 15 minutes or until the water is absorbed and quinoa is tender but still a little chewy.
In a skillet, heat oil and sauté onions, garlic, cumin and coriander until onions are translucent.
Stir in corn, red peppers, chili paste and cilantro. Sauté for another 5 minutes or so.
In a large bowl, combine quinoa and sautéed veggies and chill for 15 minutes.
Add black beans, tomatoes, parsley, lemon juice, salt and pepper.

Print Recipe         https://docs.google.com/document/edit?id=1AIi79bnJlqaKsf6ZJQ0z2ErOg53EDhUjyc3Ia5d8hME&hl=en