I have a bit of a love-hate relationship with quinoa as I shared in my post on Lemony Roasted Cauliflower and Chickpeas. I find it tends to suck the flavour out of things, and isn’t really that exciting on it’s own. Ha, ha, am I selling you on this yet? This really is a wonderful supper full of savoury flavours and delightful textures. I have found that red quinoa seems to have a bit more flavour, and I prefer it for this dish and most others. It is vegan as long as you either use dairy free cheese shreds and either omit or use a dairy free version of sour cream.
This recipe was inspired by one from Thug Kitchen 101- but edited for both additional flavour and simplicity. It could also easily be used as a filling for tacos, or as a topping for nachos 🙂
Time: about 35 minutes
Serves: 4 generously
You will need:
- 1 cup red quinoa, rinsed (to rinse or not to rinse? I buy mine in bulk so rinse)
- 1 3/4 cups water or veggie broth (I used veggie broth)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp oregano
- 1 cup canned (cooked) black beans
- 1 large onion, small dice
- 2-3 cloves garlic, minced
- 1 red bell pepper, small dice
- 1-2 fresh jalapeño, minced (don’t be afraid to use at least one here! The quinoa really does make things less spicy somehow)
- 2 heads romaine, washed and chopped
- juice of one lime, + additional lime wedges for each salad
- 1/4 cup chopped fresh cilantro
- tortilla chips
- garnishes- avocado or guacamole, additional jalapeño, green onions, diced cherry or regular tomatoes, salsa, sour cream, shredded cheddar or queso fresca
Combine 1 cup quinoa with 2 cups of water or veggie broth. Add 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp oregano. Bring to boil, and then cover and reduce heat to a simmer. Stir every few minutes until water is absorbed and quinoa is fluffy- about 20 min. Taste and adjust seasoning, adding a bit more of everything to your taste, or leaving it as is. While quinoa is cooking, prepare vegetables.
Add 2 tbsp oil to pan on medium high heat, and add onion, black beans, bell pepper, and jalapeño to pan. Fry until veggies are starting to get tender and getting some colour- about 5-7 min. Add cooked quinoa, lime juice, garlic, and cilantro. Stir for an additional minute or two.
Serve hot over lettuce with toppings of your choice. Also delicious cold for lunch the next day!