
Anyway, give it a try, and this salad from "The Gluten-Free Vegetarian Kitchen" is a great way to do that. If you can't find quinoa, you could probably use rice, couscous or a small pasta with similar results.
1-1/2 cups water
1/2 cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1/2 teaspoon cumin
1/4 teaspoon salt
Freshly ground black pepper, to taste
15-ounce can black beans, rinsed and drained
1-1/2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved 4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil
In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.
Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature. Alternatively, cover and refrigerate for up to 2 days and serve chilled.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
1 comment:
Sounds Yummy. I've always wanted to try Quinoa...my husband will be excited about this recipe too.
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