Quinoa Recipe -Spanish Style

Quinoa is a grain crop that is grown from its edible seeds. It was an important crop for the Inca Empire. They named it the “mother of all grains” and believed it to be sacred. Quinoa has been eaten for a thousand of years in South America and only recently became a tend food, even reaching a superfood status. These days, you can find quinoa and quinoa products all over the world. It is a great substitute for rice, and just as easy to prepare. It is gluten-free, an excellent source of protein, antioxidants, fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E, and contains sufficient amounts of all nine essential amino acids. Although quinoa is a seed, it is prepared and eaten similarly to a grain. It is very versatile and easy to add to any diet.

Try this spicy Spanish-style quinoa recipe at home: it is vegetarian heaven. This hearty dish is easy-to-make, amazingly nutritious, bursting with flavors, and absolutely satisfying. Serve this to your family and friends; they will not be missing rice at all.

Ingredients:

This recipe takes about 30 minutes to make. Serves 4 to 6.

• 1 tbsp olive oil
• 3 garlic cloves, minced
• ¼ cup of finely chopped red onion
• ¼ cup of finely chopped red bell pepper
• 1 ½ cups of quinoa
• 1 (14-ounce) can of diced tomato, juice reserved
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1 tsp cumin powder
• 1 tsp chili powder
• ½ tsp salt
• 2 cups of cooking liquid (water plus juice of diced tomato)
• ¼ cup of finely chopped red onion
• ¼ cup of finely chopped red bell pepper
• ½ cup of chopped fresh cilantro
• 1 small cucumber, peeled and diced
• 1 avocado, diced
• ⅓ cup of lime juice

Instructions:

Heat oil over medium-high heat.
Add garlic, onion, and bell pepper, then sauté for 2 to 3 minutes.
Add quinoa, diced tomato, kidney beans, cumin powder, and chili powder.
Stir well, then season with salt.
Pour 2 cups of cooking liquid into the pot and stir well.
Cover the pot with a lid and bring the liquid to a rolling boil.
Reduce the heat to low, and simmer for 10 to 15 minutes.
Turn the heat off and remove the lid.
Using a fork, fluff the grains to slightly cool the mixture and separate the grains.
Throw in the red onions, red bell pepper, and cilantro, then mix well.
Add cucumber, avocado, and lime juice.
Gently mix so the avocado pieces will not crumble.
Transfer to a serving plate.

Ideas And Tips:

Aside from quinoa, you can use rice, barley, couscous, farro, freekeh, bulgur wheat, shirataki rice, adlai, kamut, amaranth, millet, buckwheat, poha or maize rice.

You may substitute cucumber with celery, zucchini, jicama or iceberg lettuce.

Aside from lime juice, you can use lemon juice or calamondin juice.

images – https://www.youtube.com/watch?v=kL8O6Y9GbMQ