Prep 15 mins
Cook 30 mins
This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. I got the recipe from another website, but altered it to be spicier.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 3⁄4 cup uncooked quinoa
- 1 1⁄2 cups chicken broth
- 4 teaspoons ground cumin
- 3⁄4 teaspoon cayenne pepper, alter to taste (more is needed if served cold)
- sea salt, to taste
- 1 1⁄2 cups frozen corn kernels
- 3 cups cooked drained black beans
- 1⁄2 cup chopped fresh cilantro
- Heat oil in a large skilled and saute onion till lightly browned.
- Add garlic when onion is done, then add quinoa and broth to cover.
- Cover skillet and simmer 20 minutes.
- Stir in spices, salt and frozen corn, simmer for five minutes to heat corn.
- Stir in beans and cilantro.
- Serve hot as a side dish, add cooked chicken, pork, beef or sausage and serve hot as a main dish, or chill and serve as a chip dip.