Quinoa is a healthy high protein, gluten free grain that is high in fiber, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
This recipe can be scaled down, however, making this in a large quantity will allow you to freeze it and use it in a variety of ways to create a healthy breakfast (try adding it to an omelette and use slices of avocado on top) , lunch (place inside a soft tortilla), or add to any meal as a healthy side.
4 cups vegetable stock
3 cups quinoa
Oil (grape seed preferable)
3 Red peppers
2 Red onion
2 cans Black beans
1-2 bags Corn
1 bulb Garlic
Lime juice (6 limes)
1 tbsp+ Cumin
½ tsp+ Cayenne pepper
1 tbsp+ Coriander
1tbsp+ Garlic powder
1tbsp+ Onion powder
1 tsp+ Telecherry pepper (a black pepper that adds dimensional taste)
Salt to taste
- Make Quinoa by rinsing and measuring it by the cup. For every cup of quinoa, boil a 1 and 1/3 cup of vegetable stock (add some salt, too). The recipe above is for a large quantity such that extra can be frozen and saved.
- Add quinoa to boiling stock and stir together. Turn to med-low and cover until all of the water is absorbed. Set aside in a very large bowl (roughly twice as big as the pile of quinoa).
- Mince one bulb (not clove) of garlic and sauté with oil on low heat until not bitter (not completely sweet though). Dice two onions in and cook until the onion is still firm, but slightly cooked—4-5 minutes. Add in diced red pepper, and cook 2-3 additional minutes.
- Turn the heat off and add beans, corn, minced cilantro, and spices (the measurements are a minimum—go to taste). Add two tablespoons or so of hot sauce. Mix in a tablespoon or two of sriracha—not completely necessary, but it stretches the spices and minced veggies a little bit so it coats the quinoa. Add in lime juice last—also a minimum amount, feel free to add more.
- Mix everything together with the quinoa and adjust to taste. Depending on taste, may add additional cumin, salt, cayenne, lime, and coriander. ~Recipe by Kylie Dolan