Friday, July 26, 2013

FYI Friday--food for the weekend

Happy Friday!

Lemme just get right to it! I'm so excited about the quinoa recipes I've been making! They are yummy and healthy and different! I found this recipe in a Bible study book I've been doing. I changed a smidge of the recipe, and put it below, but basically, it's the same. Once again, hubby and I loved it! But this time, Luke ate it ALL up and declared he really liked it---the best so far! Miles ate it too, but it wasn't Charlie's fave (mainly because it has corn in it, and he doesn't like corn. What??) He still votes for the Cashew Quinoa as the best. And since I added an avocado to the recipe, Baby Way had his first bite too (of avocado, that is)! Success! The recipe was originally named Tasty Quinoa, but that didn't cut it for us. Wouldn't tell anyone what it was like, or what it had in it, ya know? Instead, our family voted on names, and decided Southwestern Quinoa was our new name for the recipe! And, without further delay, here's the recipe for. . .

Southwestern Quinoa

1 tsp of Canola oil
1 onion, chopped (I used a tad less)
3 cloves garlic, peeled and chopped (I use the already chopped in a jar)
3/4 cup uncooked quinoa
1.5 cups of chicken broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1 cup frozen corn
1 can black beans (or 2)
1/2 cup of chopped fresh cilantro
1 avocado (not necessary, but super yummy addition)
salt and pepper to taste

Rinse quinoa according to package directions. Heat the oil in a saucepan over medium heat. Saute onion and garlic until lightly browned. Mix quinoa into saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper. Bring mixture to a boil. Cover, reduce heat and simmer 20 minutes. Stir frozen corn into saucepan and continue to simmer about 5 minutes. Mix in the black beans and cilantro. Add avocado on top if desired!

Serve with chips and salsa as a nice bonus!

Thumbs up in our house!
Have a great weekend!

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