Posts tagged ‘Quinoa’

FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

  • 3/4 cup quinoa, rinsed
  • 1 TBSP olive oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp chili powder
  • 1 can pinto beans, rinsed
  • 1 cup tomato salsa
  • Daiya cheddar cheese
  • Whole-grain spelt tortillas (corn tortillas will work as well)
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
  3. Add the beans and salsa to the pan, and heat until warm.
  4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.

November 4, 2011 at 8:39 pm 2 comments

FUSION: Miso Chili

1 onion, chopped

½ cup water

red or green pepper, seeded and chopped

½ tsp ground black pepper

2 cloves garlic, minced

½ TBSP dried oregano

28 oz can crushed tomatoes

2 tsp chili powder

1 ½ cups kidney beans

chopped fresh cilantro for garnish

1 cup cooked brown rice or quinoa

14 oz can stewed tomatoes

2 TBSP miso

  1. In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened.
  2. Add tomatoes, beans, grains, and dried seasoning.
  3. Dilute miso in ½ cup water and add to saucepan. Simmer 25-30 minutes, stirring occasionally. Remove from heat and garnish in individual bowls with cilantro.

From a tofu/soyfoods cookbook

June 20, 2008 at 11:55 pm Leave a comment

FUSION: Mexican Supper with Quinoa

This recipe is from The Allergy Self-Help Cookbook. It’s one of my favorite cookbooks for people with food allergies. This recipe can be made with buckwheat as well.

2 TBSP vegetable oil
1 cup chopped onions
1/2 cup chopped celery
1/4 tsp red pepper flakes
1 1/2 tsp mild chili powder
1-2 cloves garlic
1 1/2 cup water
1/2 tsp salt
1 cup quinoa
2 cups chopped tomatoes
2 cups cooked kidney beans, pinto beans, or chickpeas
1/4 cup chopped green chilies
1 tsp dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cup guacamole (optional)

1. Heat the oil in a skillet over medium-high heat.
2. Add the onion, celery, pepper flakes, and chili powder, and cook for eight minutes, or until the vegetables are soft.
3. Add the garlic and cook for one minute.
4. Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies, and agave nectar or honey. Cook for twenty-five minutes, covered, stirring occasionally.
5. Stir in the cilantro and cook for five minutes.
6. Top each portion with a dollop of guacamole if you wish.

June 1, 2006 at 11:29 am Leave a comment

FUSION: Quinoa Soup

Okay, Angela. Here are (in my opinion) the best of our recipes from the last three weeks. This one came from somewhere off the internet. The recipe called for chickpeas, but I’m always throwing lima beans in instead.

olive oil
1 onion
4 cloves garlic
1 tsp paprika
1/2 tsp cayenne
2 TBSP tomato sauce
2 tomatoes
1 Liter stock
50 grams quinoa
2 tsp fresh parsley
2 tsp fresh cilantro
15 oz. lima beans
1 TBSP lemon juice
salt & pepper

1. Saute the onion until soft.
2. Add garlic, paprika, and cayenne. Cook for two minutes, stirring continuously.
3. Add all things tomato, stock, and quinoa. Bring to a boil.
4. Cook for thirty minutes.
5. Add parsley, cilantro, and lemon juice.
6. Add beans. Heat through.

Crumble in the crackers and enjoy.

June 1, 2006 at 11:04 am Leave a comment