The big things to remember are:
- Quinoa is cooked at a 1:2 ratio (Quinoa : Liquid)
- Quinoa, like rice, will taste like what you cook it in. Choose wisely!
- Quinoa has a natural insect-repellent it produces called saponin. Though quinoa is washed before going to market, this powdery like substance will remain on the seeds. (Yes, quinioa is a seed.) TO remove it just rinse quinoa until the water runs mostly clear.
Three Pepper Black Bean Quinoa Ingredients:
- 2 cups vegetable broth (I made my own here!)
- 1 cup quinoa
- salt to taste (taste the broth... that is essentially what your quinoa will taste like!)
- 2 tbsp olive oil
- 1/4 bag Pictsweet Three Pepper Onion Blend . (If you can't find it, use 1/2 each of a small onion, red, yellow, and green bellpeppers... I'm all for convenience till the Farmer's Market opens!!)
- 1 tsp minced garlic (1-2 cloves)
- 12 oz canned (or homemade) black beans rinsed & drained.
- First RINSE! RINSE!! RINSE!!! Drain in a fine mesh strainer and "bounce" until most of the water seems removed.
- (OPTIONAL) Dry roast it in a DRY, non-stick skillet STIRRING CONSTANTLY over medium heat until seeds are dry and begin to "pop". (5-6 minutes) This will give it a subtle nutty flavor.
- Put quinoa and broth in a medium sauce pan and bring to a boil over low heat. When boiling, cover, reduce to simmer, and cook 15-20 minutes - until all liquid is absorbed.
- Meanwhile, in the non-stick skillet, heat the olive oil over low heat and saute the pepper blend and garlic until they begin to lightly brown, then remove from heat.
- When quinoa is cooked, remove from heat and let sit, covered, for 5 minutes then fluff with fork.
- Gently stir pepper blend and beans into quinoa, then recover while you finish up the rest of your meal. this will heat the beans enough. (If your beans were fresh cooked and refrigerated, toss them when you let it sit for 5 minutes)
- Serve! YUM!!