This recipe is slightly modified from a side dish from the Food Network. Serve this version as an entrée.
Ingredients:1 bunch scallions, sliced, OR 1/2 medium onion, chopped
2 jalapenos, seeded, deveined, and minced
2 t. canola oil
4 t. tomato paste
1 t. ground cumin
1 t. chipotle chili powder
1 t. salt
2 3/4 c. water
1 1/2 c. quinoa, rinsed
2 bell peppers, chopped (any color will do, but 1 green and 1 orange make the dish colorific)
1 15-oz can corn, drained
2 cans pinto beans, drained and rinsed
1 pint cherry or grape tomatoes, halved
Method:
In a large skillet, sauté the scallions or onion and jalapeno in the canola oil over medium heat until the vegetables have softened.
Stir in the tomato paste, ground cumin, chipotle chile powder, and salt. Add the water and quinoa, stir, and bring to a simmer.
Simmer until the liquid is absorbed and the quinoa is soft but not mushy, 15 - 20 minutes. Add the bell pepper, cover, and steam 3 minutes until the bell pepper is tender-crisp.
Stir in the corn and pinto beans, and warm through.
Stir in the tomatoes, and serve immediately.
Serves 4.
