I think that is what I said the first time I heard someone say quinoa, correctly that is. I was pronouncing it kin-noah. And I certainly was not eating it.
That is until I saw my best friend serving it to her toddler who was gobbling it up and asking for seconds. Pretty awesome considering it’s nice and healthy. (Fiber, folate, magnesium, protein…)
I tried it –and also wanted seconds. Yum. She had made a Mexican version, but it involved chopping, sautéing, etc. so I opted to make this embarrassingly easy version I have dubbed Southwestern Quinoa. Creative, right ?!
Oh and you can be officially trendy, since 2013 is apparently dubbed The Year of Quinoa.
Here’s What You Need: (Serves 4 main dishes)
1 cup quinoa + 1 1/2 cups of water
2 cups of frozen veggie, black bean and corn mix (I like the Southwest Inspired mix by Archer Farms for Target)
1/2 tsp each paprika + cumin
3-4 TBS salsa (I like the Organic Cilantro salsa from Archer Farms for Target)
Handful of cilantro, diced
Here’s What You Do:
Cooking the quinoa according the package instructions, adding in the frozen mix for the last five minutes. At this time also add in the paprika and cumin. Remove from heat, add the salsa, and let sit for five minutes covered. Toss in the cilantro. This is good served warm, cold, or at room temperature. You can also serve it over nachos, in a quesadilla or as the topping to a salad.
Try giving this to your kids as is. If that doesn’t work a quesadilla or a burritto is a great way to incorporate the quinoa.
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