MEXICAN QUINOA

My daughter-in-law's recipes are being shared with you all..............her way of  cooking, taking care of everyone's health at home ...make the meal more interesting.............so...wait with bated breath...many more interesting, healthy recipes to follow....malpatskitchen is becoming richer day by day with family contributions.....

Ingredients

Quinoa -2 cups

Vegetable broth - 4 cups

Olive oil - 1 tbsp

Onion - 1, finely chopped

Garlic - 6-8 pods, chopped

Carrots - 1, big, chopped fine

Green bell pepper - 1, chopped fine

Colored sweet peppers - 1 1/2 cups, chopped fine

Zucchini - 1, chopped fine

Spring onion - 1 bunch

Cilantro/coriander leaves - handful

Frozen/fresh corn - 1 cup

Soaked and cooked/canned black beans - 2 cups

Chilli powder - 2 tsps

Cumin/jeera powder - 2 tsps

Garlic powder - 2 tsps

Onion powder - 2 tsps

Mexican seasonings - 2 tsps

Mexican oregano - 3 tsps, crushed well

White pepper powder - 1/2 tsp

Brown sugar - 1 tsp

Fresh lemon juice - 3 tsps

Salt to taste

Recipe Cuisine: International/mexican; Category: Lunch/Dinner

Prep time: 20 mts; Cooking time: 25 mts;

Serves 6

Quinoa is being cooked in the vegetable broth, on low flames.

In the meantime, heat olive oil in a pan, add onions and saute

then the carrots go in

now the green bell peppers

garlic is added now

now, the colored sweet peppers

now, zucchini pieces

all the above mentioned spices arrayed

Now, corn and black beans added

all the spices, brown sugar, and salt enter the pan

Now, the cooked and fluffed up quinoa added

mixed well

Lemon juice, cilantro and spring onions added and mixed well

Serve this tasty , healthy quinoa with yogurt, some hot sauce or tomato ketchup

This post first appeared in www.malpatskitchen.com

Notes

* Millets can be used in the place of quinoa.

* If black beans are not available, you can use rajma/red kidney beans

Categories: Family contributions, Healthy Cooking, International cuisine, Millet Recipes