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06-24-2015 09:12 AM - edited 06-24-2015 09:29 AM
06-24-2015 09:22 AM
Here's a recipe I like. (I made some notes for myself in parentheses, adjustments I made to my taste)
Rio Grande Quinoa & Corn
Prep time: 15 minutes
Cooking time: 15 minutes
3 tablespoons lemon juice (I use 1)
3 tablespoons olive oil (I use 1)
3 tablespoons minced cilantro or parsley (I use parsley – always use fresh)
Sea salt and freshly ground pepper to taste
1 cup fresh or frozen corn ( I use 2/3 cup)
½ cup quinoa, rinsed thoroughly (I use a bit more)
½ teaspoon cumin seeds, toasted (I use a full teaspoon. You can toast them my spreading them on a cookie sheet and putting them in the oven for a few minutes – until you smell them. It brings out the flavor.)
1 cup cooked black beans
1 medium tomato, diced
3 tablespoons minced red onion
06-24-2015 10:17 AM
DiAnne posted this on recipe swap a while ago. I have made it several times using Quinoa instead of rice and it is FANTASTIC! Finally got DH to eat quinoa with this recipe!
I use the multi color quinoa from Trader Joe's.
CALYPSO RICE
Good with barbecued meat, chicken or fish!
1-1/2 cups chicken broth
1/2 cup pineapple juice
1 cup rice **SUB QUINOA IF DESIRED**
1 med onion, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 t turmeric (leave out or sub curry or dry mustard)
1/2 t salt
1/8 t black pepper
1/4 cup chopped parsley
In a med saucepan bring broth and juice to a boil over high heat.
Stir in remaining ingredients except parsley.
Reduce heat to low and cook covered to about 20 minutes.
Remove from heat and let stand covered for 5 minutes or until all liquid is absorbed.
Toss rice with fork and sprinkle with fresh parsley.
06-24-2015 10:19 AM
Carol1229 found this recipe on another site and shared it with us. It is also delicious! *I didn't use the avocado
Southwestern Black Bean, Quinoa and Mango Medley
1 (15 oz) can black beans, rinsed and drained
1 c. cooked quinoa (cooked according to package directions)
1 c. frozen corn, thawed
1 small red bell pepper, diced
1 medium mango, peeled and diced
1/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro
1 medium jalapeno pepper, seeded and finely diced
1 medium avocado, diced
DRESSING:
Juice from 1 large lime
1 1/2 Tbsp. extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground turmeric
For the dressing, combine lime juice, olive oil, minced garlic, cumin, chili powder and turmeric in a jar with a tight fitting lid; shake well until combined. Store in the refrigerator until ready to use.
For the salad, in a large bowl, gently stir together the black beans, quinoa, corn, red pepper, mango, red onion, cilantro, jalapeno and avocado until well mixed.
Drizzle the dressing over top; toss lightly until combined.
Cover and refrigerate until serving time. 6 servings
06-24-2015 10:49 AM
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