I have wanted to buy and make something out quinoa (Keen-wah) since I learned about it MONTHS ago!!!! Seriously, Months! So finally, when a dear new friend of mine offered to let me join her for a Costco trip (the glorious bulk store of the world in my opinion) I knew I was going to splurge.
Go BIG or go home.
So after reading around on the inter-web and being chilled to bones recently with the cold weather brewing I went for a easy to make chili.
Gluten Free, protein enriched, and fiber-full this seed from the Andes is a blessing to us health foodies who want a full stomach.
Follow the first 5 steps to get plain quinoa that you can make any recipe with, follow the rest for the chili.
Ingredients:
1/3 cup quinoa
1 cup water
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion flakes
1 tsp paprika
1/2 tsp oregano
1/2 tsp red pepper flakes
chopped chili pepper (only if you want some more spicy)
1/3 cup black beans
1/4 cup diced tomatoes + some juice
1/3 cup corn
Making Quinoa
- Measure out 1/3 cup Quinoa seed and rinse VERY VERY VERY VERY WELL. 2 min Min under constant, handled seed, cool water. Doing this step helps get rid of bitter taste many find when they cook it straight out the bag.
- Drain
- Heat 1 tsp olive oil on medium-high and add rinsed quinoa. Cook for a minute or so, till water is evaporated and Quinoa is toasted.
- Add the 1 cup of water and bring to a rapid boil for 5-8 min
- Either add flavoring (chicken broth, sat, etc) or simply reduce heat to medium low 10 min.
- At 5 min of that simmer, add beans and spices.
- At 8 min of that simmer add dices tomatoes
- At 10 min at corn and pepper and turn heat to medium-high
- Cook for 1-2 min for rest of water to evaporate. NOT ALL THE WAY, just enough to keep everything moist not runny.
- Reduce heat to low while serving.
Top chili with a dollop of plain Greek yogurt and shredded cheese.
Enjoy!!!!
Funny short story:
This pepper:
was the hottest pepper I have ever eaten.
My mouth burned for 1+ hours afterward.
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