I have heard so much about Quinoa in last couple of years, didn’t even know about the existence of such a thing until then. Read more about Quinoa. After observing it for a while on many food blogs and watching my friends eat, I finally decided to try it. I bought a small batch from Whole foods and kept in my pantry. Yes, thats all I did. After few weeks, when I noticed it, I made something and we did not like it’s taste. So remaining sat in the pantry begging to be used.
For last couple of days, I wanted to try it out again, thanks to a cookbook I was reading at that time. So this week, I again tried it and we loved the taste. This lemony Quinoa and a hearty soup was our lunchbox yesterday. I think I am going to try this again soon and also try some more recipes with Quinoa in near future.
(I have no idea if this is available in India or what is it called in any other languages).
1 and 1/2 cups Quinoa
1/4 cup sliced onion
1 tbl spn black olives
1/4 tea spn pepper powder
1/4 cup chopped capsicum (bellpepper)
1/4 cup corn
1 tea spn chopped jalapeÃ±os
1-2 tbl spns lemon juice
Cook Quinoa according to package instructions in water or vegetable stock or chicken stock. Add salt while cooking. As the Quinoa I had did not come in package, I just cooked in salted water 1:2 (quinoa to water) ratio for about 10mins (covered).
In a separate pan, melt butter and add onion, capsicum. When they are slightly cooked, add corn, salt and cook till corn is done. I used frozen corn which took just about 1 min to cook. But if you are using fresh ones that take long time to cook, separately cook it and add to onion-capsicum mixture.
Now add olives, pepper powder, jalapeÃ±os cooked Quinoa and mix well. Add lemon juice, mix well and take off heat. Serve hot.
Serves : 2
Preparation time : 20mins