Exams are finally over, so that means I get to cook in peace again. Yay! Today I chose the flavours of Mexico for my lunch. I made Quinoa with some black beans. For anyone who doesn’t know what Quinoa is; it’s a grain-like seed that’s gluten free and it can be used in place of rice. And hey, who doesn’t like to change it up a bit from time to time? Quinoa, usually comes in white, red and black…the colours of our national flag ;). I tend to prefer the white but feel free to use any kind you like. I used the white for this recipe.
Recipe1 cup Quinoa 2 cups water 1 – 424 gram tin black bean 1 tablespoon grapeseed oil/vegetable oil 1 cup green pepper – diced 2 pimiento peppers -sliced 2 tomatoes – diced ¼ cup whole kernel corn 1 teaspoon ground cumin/geera 1 small onion – diced Scotch bonnet pepper – finely chopped and to taste. (optional) 1 teaspoon chopped chadon beni or cilantro as a subsitute 3 cloves garlic – minced 1 bouillon cube Salt to taste
- In a large pot, add one tablespoon oil, the diced onions, the minced garlic, ½ cup green peppers, pimientos, scotch bonnet pepper and 1 teaspoon cumin and sauté for one minute, on medium heat.
- Next, add ½ the diced tomatoes, 1 teaspoon chadon beni, the tin of black beans, 1 cup quinoa and the bouillon cube and mix together.
- Then, add the 2 cups of water and ¼ cup whole kernel corn.
- Turn the heat up until the water comes to a boil.
- Once the water is boiling, turn the heat on low, so that the dish can simmer.
- Cook until all the water is absorbed, stirring occasionally.
- Add the remaining tomatoes, green peppers, salt to taste and stir.
- Turn off the heat and serve your healthy, delicious meal.