Southwestern Quinoa Pilaf

This recipe is the result of me not being quite in the mood for my stuffed peppers... actually, being in the mood for them, but I just didn't feel like stuffing peppers or making up the salsa.  So, I just combined everything in the pot with the quinoa and it worked out nicely.

Southwestern Quinoa Pilaf
1 tablespoon oil of choice (olive, grapeseed, canola...)
a pinch of whole cumin seeds (~8 seeds)
1 clove garlic, minced
1/2 small onion, chopped
3/4 cup quinoa, rinsed
1 1/2 cups water
3/4 teaspoon salt
2 Anaheim peppers, blistered and peeled (go here to see how to do this), then chopped
1/2-1 jalapeno, blistered and peeled, then chopped (this just depends on how hot you want it)
1 cup cherry tomatoes, halved
1 lime juiced
2-3 tablespoons cilantro, chopped
1 can beans of choice, drained and rinsed (I used kidney beans)

Heat oil in a saucepan over medium-high heat. Add the cumin seeds and let them toast for a couple of seconds. Add in the garlic and onion and cook for a 1-2 minutes, until the onion begins to sweat. Add in the quinoa and stir to coat it in the oil and veggies. Add in the water and salt. Bring to a boil, add in the peppers and tomatoes, then cover and turn the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.  Add in the lime juice, cilantro and beans and mix together.

This recipe was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Foods Friday.

Quinoa Pilaf

I have people tell me all the time that they tried quinoa once, but they thought it was gross, or too bland for their liking, etc., and they haven't had it since.  Quinoa, like anything else, has to be cooked right to taste right...and you have to make sure you rinse it off first, to remove the bitterness from the hulls. 

I'm adding this recipe to show how simple it is to add amazing flavors to a bland dish...this works for rice, millet, amaranth...well, any grain you are cooking.  So, take an extra 3 minutes and dice up some veggies to add with your quinoa and it will change the dish entirely.

This post is featured on Slightly Indulgent Tuesday, Allergy Free Wednesday, Allergy Friendly Friday, Whole Food Fridays, and Gluten Free Fridays.

Quinoa Pilaf
1 tablespoon olive, coconut, or canola oil
a pinch of whole cumin seeds (I average about 8 seeds, I would guess)
2 cloves garlic
1 carrot, peeled and diced
1 celery stalk, diced
1 cup quinoa, rinsed
1 3/4 cup water
1 teaspoon salt

Directions:

Heat oil in a saucepan over medium-high heat. Add the cumin seeds and let them toast for a couple of seconds.  Add in the garlic, carrot, and celery and cook for a 1-2 minutes. Add in the quinoa and stir to coat it in the oil and veggies.  Add in the water and salt.  Bring to a boil, then cover and turn the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.

Black Bean, Corn and Quinoa stuffed Anaheim Peppers

I got a dozen anaheim peppers this past weeks in my Bountiful Basket and wasn't quite sure what I wanted to do with them, so I roasted and peeled them, and stuck them in the fridge.  But, they didn't stay in the fridge for very long, I saw this recipe and knew I had to stuff my peppers with it. I really didn't change the recipe much, I used my homemade fresh salsa in it (which I think makes a huge difference) and I warmed up the mixture once everything was combined.  I then stuffed my peppers with it and heated those up for a few minutes, easy peasy. :)  This is actually really incredible cold, it may be my go to salad at potlucks from now on, it's really awesome.  I have the recipe below, but all credit goes to Parents magazine, it is an incredible recipe and really easy, too.  And, for all of you that rolled your eyes when I said I made my own salsa for this, it took less time to make the salsa than it did to cook the quinoa (I know because I made it while the quinoa was cooking and I prepped the corn, black beans, and cilantro, too).

Black Bean, Corn and Quinoa Stuffed Anaheim Peppers

3/4 cup quinoa
1/2 teaspoon salt
1 2/3 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
3/4 cup salsa (here's a link to my homemade fresh salsa)
2 tablespoons lime juice
2 tablespoons chopped cilantro

12 anaheim peppers

Directions

Rinse quinoa under cold running water. In a medium saucepan, combine 3/4 cup quinoa with 1-1/2 cups water. Heat to boiling over high heat. Stir in salt, reduce heat to low, cover, and simmer for 20 to 25 minutes or until liquid has been absorbed. Once cooked, add in corn, beans, lime juice and cillantro and heat through.  (If you are using this as a salad, you don't need to heat, just serve).

Meanwhile, place peppers under a hot broiler and cook, rotating every few minutes, until skin is blistered and blackened.  Place the peppers into a large brown paper bag and allow to sit for 10-15 minutes.  Wearing gloves (I use the yellow rubber kitchen gloves) peel the skin off of the peppers, and make a slit in the side of each one.  Remove the seeds and the membranes from each, then set aside.

To stuff the peppers, place a few tablespoons of the quinoa mixture in each pepper and set in a baking pan.  Once all are stuffed cook at 350F for 10-15 minutes or until heated through.

This post is featured on the Real Food Weekly and Slightly Indulgent Tuesdays.

Bacon Quinoa Pilaf

Today, I wanted something different to have as a side dish, you can only have rice and potatoes so many times...so, today I made quinoa.  I love this little grain, not only is it tasty, but its just as easy as rice to cook, so there is no excuse to not try this!  Add in some bacon and veggies, and its delectable!

Bacon Quinoa Pilaf

1 cup quinoa
2 cups water
1/2 teaspoon salt
4 strips bacon, cut into 1" pieces
1/4 cup finely diced carrots
1/4 cup finely diced celery
1/4 cup minced onion

Bring water to a boil in a saucepan, add quinoa and return to a boil.  Reduce heat and simmer for 15 minutes.  Meanwhile cook bacon in a skillet until crispy. Remove and drain on papertowels, then crumble.  Add vegetables to bacon drippings and cook 3-5 minutes, or until tender, drain if necessary.  Once quinoa is cooked, mix in bacon and vegetables and simmer for a few more minutes.