Southwest Quinoa

South West Quinoa

South West Quinoa

Southwest Quinoa

 I can’t say enough about quinoa!  Other than,  after cooking it today, I don’t cook it enough!  The earthy flavor is so pleasing that it just makes you want to eat more.  And…the health benefits of this protein packed ingredient is incredible!  I don’t know enough to go into great details, but I think as I learn more,  I will eventually make an entire post about nothing but quinoa and the wonderful benefits your body gets from eating it!  Served it along side my Pineapple Gingered Quail and it was a huge hit.  I might add that our local grocery store now carries quinoa which is a plus!  I like to buy all I can local!

Ingredients list:

1 cup quinoa

2 cups chicken stock

1 cup canned black beans, drained and rinsed

1/4 chopped fresh cilantro, I measured after I chopped

1/2 of a medium cucumber, peeled and chopped into small pieces

2 green onions, chopped

1 medium red pepper, hot or mild, I prefer hot, but the red gives a nice color

Juice of a lime

Kosher salt to taste, approximately 1 tsp but start out with not so much and add more if needed

Fresh cracked black pepper to taste

Pinch of red pepper flakes

Bring the quinoa and the chicken stock to a boil in a small/medium pot with a tight fitting lid.  When it comes to a boil, reduce the heat to a mild simmer and cook 10 – 15 minutes or until the liquid has been absorbed.  Remove from the heat and fluff with a fork.  Let it cool for about 15 minutes.  Add the remaining ingredients and blend well.  Taste to see if you need to add any salt.  It will still be somewhat warm at this point.  You can serve it warm but my preference is to refrigerate it for several hours or overnight.