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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.

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Happy Tuesday!

Amplify’d from

Southwestern Quinoa


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


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


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