So I’ve learned a few things about quinoa last year. It’s pretty amazing stuff! Although, it is a little boring by itself. It definitely helps to cook quinoa in recipes or with herbs, as opposed to serving it by itself. It is certainly not couscous. I’ve also used quinoa in replacement of white or brown rice. Who knew? All I can say, is that if you haven’t gotten creative with quinoa, NOW is the chance!

3 Red Bell Peppers, finely chopped
1 cup Quinoa, toasted & uncooked
2 tbsp. Butter (I use Coconut Oil)
2 cloves Garlic, minced
4 cups Chicken Stock
2 cups Heavy Whipping Cream
4 cups Corn
2 cups Pinto Beans (kidney beans are good too)
2 tbsp. Parsley
1½ tsp. Salt

To toast quinoa: Heat uncooked quinoa over medium-high heat until crackling. Stir constantly to toast evenly, until slightly darkened.

In a large pan, heat butter and garlic. Add chicken stock and heavy whipping cream. Add corn, beans, peppers, quinoa, parsley and salt. Bring to a boil, stirring frequently. Reduce heat; simmer uncovered 15-20 minutes, until quinoa is tender, stirring occasionally.

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