We’ve gone a bit quinoa crazy lately. We just can’t get enough of the chewy, flavorful and healthy whole grain that keeps giving. This recipe from the new cookbook “Quinoa Cuisine” by Jessica Harlan and Kelley Sparwasser is perfect for these hot summer days. Try it at your next BBQ or treat yourself for a colorful and delicious summer lunch.
- 2 cups white quinoa, rinsed
- 4 cups vegetable stock or broth
- ½ teaspoon cayenne pepper
- 2 teaspoons extra-virgin olive oil
- 2 small yellow onions, chopped
- 2 medium tomatoes, chopped
- 2 teaspoons ground cumin
- 3 cloves garlic, minced
- 2 cups canned or frozen corn, drained or thawed
- 2 cans black beans, drained and rinsed
- 2 medium bell peppers, chopped
- ¾ cup chopped fresh cilantro
- 1 tablespoon plus 2 teaspoons lemon juice
- Kosher salt and black pepper
- In a medium saucepan, combine the quinoa, vegetable stock or broth, cayenne pepper, and a pinch each of salt and black pepper. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the liquid has absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onions, tomatoes, cumin, and garlic, and sauté until lightly browned, 7 to 9 minutes.
- Transfer the cooked quinoa to a large serving bowl. Stir in the corn, black beans, bell peppers, cilantro, and lemon juice. Add the tomato mixture and stir well to combine. Season to taste with salt and pepper. Serve at room temperature or chilled.