Quinoa (KEEN-wah) is a popular food in Bolivia. It’s a plant from the Andean highlands. The plant’s seeds are the edible, tasty part. They contain protein, which helps children grow.
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 cup dry quinoa
2 cups chicken broth or vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper, optional for a spicier dish
salt and pepper to taste
1 cup frozen corn kernels
2 (15-oz.) cans black beans, rinsed and drained
½ cup fresh cilantro, chopped
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cooking until light brown, about 10 minutes.
2. Add the quinoa to the pan and pour the broth over it. Season with the cumin, cayenne, salt and pepper.
3. Bring the mixture to a boil. Then cover the pan, reduce the heat and simmer until the quinoa has absorbed all the broth, about 20 minutes.
4. Stir in the frozen corn and simmer about 5 minutes. Stir in the black beans and cilantro and remove from heat. Let sit for a few minutes before fluffing with a fork. Serve hot or cold.
Posted in Recipes |
Tagged Andean highlands, black beans, Bolivia, cilantro, Compassion, Compassion Explorer, Compassion International, cumin, Garlic, proteins, quinoa, Quinoa and Black Bean Salad, recipe, Salad, seeds |
Ever had a moment where you are about to make tacos and you find out that you have no taco seasoning in the pantry? Here is a simple recipe that you can use if you ever find yourself in a pinch and need to throw something together.
Posted in Recipes |
Tagged chili powder, cook, cumin, kitchen, Mexican food, onion powder, oregano, paprika, recipe, spices, Taco, taco seasoning, Tacos |
* – Another simple yummy Trader Joe’s recipe
1 tablespoon olive oil
1 medium onion chopped
1 (1.3-pound) package ground turkey
1 teaspoon ground cumin
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans or kidney beans
3/4 cup refried black or pinto beans (use entire can for thicker chili)
1/2 cup chipotle salsa
2 tablespoons barbeque sauce
Sour cream and/or fancy shredded Mexican blend cheese (optional)
1. Heat olive oil in a medium saucepan over medium heat. Cook onions 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 minute longer.
2. Add remaining ingredients. Stir refried beans into chili until dissolved. When chili comes to a boil, lower heat and simmer for 10 minutes.
3. Garnish with sour cream and/or cheese.