An example of a very normal conversation between two yogis:
"So... what are you doing for dinner tonight?"
"Oh, you know... some quinoa."
Quinoa. Staple food of yogers everywhere. It came out of the blue too, right? All of a sudden it was on the scene like crazy. And now there's quinoa sushi, quinoa pasta, quinoa milk. The Peruvian quinoa gods must have some crazy Machu Picchu marketing team behind them.
I'm not one to talk - I always keep a stash of quinoa in the pantry. Both tricolor and white. Just in case. But it gets boring when you're cooking the same ol' quinoa all the time. You gotta spice it up. Personally I am a huge Mexican fan and am constantly disappointed by the state of Mexican food affairs in Miami. So I end up frequently making my own south of the border inspired dishes. Mexican and quinoa go really well together, but you can more creative than just putting some guac and sour cream on top.
Here is a great way to add flavor and protein to your quinoa that leaves lots of room for your favorite toppings. For this one, while the quinoa was cooking, I sautéed mushrooms, asparagus and corn in another pan. When it was all done, I layered the veggie mixture on the quinoa and topped it all off with heirloom tomatoes, cilantro and avocado. It was pretty yumtastic and completely plant-based. Mike couldn't stop saying how good it was - and it's really easy!
- 1 cup of quinoa (any variety)
- 2 cups of low sodium or homemade vegetable broth
- 1 tsp ghee (or whatever oil you like)
- 2 garlic cloves
- 1 small onion or half a large one
- 2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1 can garbanzo beans, rinsed
- 1 can of black beans, rinsed
Chop garlic and onion.
Add ghee/oil to a pot and sauté garlic and onion over medium heat until fragrant and soft.
Rinse quinoa well in fine mesh strainer to remove the saponins.
Add quinoa to pot with garlic and onion and pour vegetable broth over top. Add spices.
Bring pot to a boil and then cover and reduce heat to a simmer. Cook for roughly 20 minutes. It will smell delicious.
Once quinoa has spiraled out and all the water is absorbed, add black beans and garbanzo beans to the quinoa.
Stir it all together until it's heated throughout and top it off with whatever you're feeling! Or it's really delicious just like this with some avocado. How do you say nom in Spanish?