My daughter’s college asked parents for a favorite healthy recipe to use in the dining halls. My quinoa recipe fit the bill.
—LINDSAY MCSWEENEY WINCHESTER, MA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided
1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.
2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
3. Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
NOTE Look for quinoa in the cereal, rice or organic food aisle.
PAIR IT!
End the quinoa dinner on a sweet note with Glazed Pear Shortcakes.