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A.M.

meandering along the gossamer threads with purpose

A.M. tends to feature more recipes for sweets but, this week we have a vegetarian recipe to try. My husband has finally consented to trying a vegetarian diet for one month. It took only 17 years to have this moment, and I don’t want to mess this up. I’ve made a cold quinoa salad before, that he didn’t care for, so I needed a new way to reintroduce this great grain. The added spice and corn looks delicious in this recipe.

If you have missed a recipe check out the recipe box on the top right. You’ll find all the recipes featured on A.M. so far.

Happy Tuesday!

Amplify’d from www.cakeandallie.com

Southwestern Quinoa

Ingredients:

1 tsp vegetable oil

3 cloves garlic, minced

2 tsp cumin

1/2 tsp cayenne

salt & pepper, to taste

1 1/2 cups uncooked quinoa

3 cups vegetable stock

1 cup frozen corn

1-15 oz can black beans, rinsed and drained

1 small red onion, diced

1 red bell pepper, diced

2 romas tomatoes, seeded and diced

cilantro

lime wedges

Heat oil over medium heat in a large saucepan or pot. Add garlic and cook until fragrant, about 30 seconds. Stir in spices, vegetable stock and quinoa. Cover and cook until quinoa is cooked and almost all of the liquid is absorbed, about 20 minutes. Stir in corn and beans and continue to cook until both are heated through. Off the heat, add in onion, bell pepper and tomatoes. Garnish with cilantro and lime wedges and serve hot or cold.

Adapted from Pennies on a Platter

Read more at www.cakeandallie.com

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