Hopefully this finds you coming off a relaxing weekend and that you were able to get outdoors and enjoy some beautiful weather.
Although my weekend wasn’t all relaxation, I did spend at a little time reading outside and actually got a little sun. (Under the guise of getting some Vitamin D.)
If you are where it is still cold, don’t get too jealous.
What this really means is that now instead of glowing in the dark thanks to my white-ness I’m actually pink and peeling is expected to commence by the end of the week. But still…despite the fact that I haven’t had a tan since the Reagan era, I’m sure that this is the year I get that healthy glow.
Today I’ve got a great versatile recipe to share with you.
Most of the time when I’m cooking quinoa, my plans are to use it as a main course. Being a vegan and all, this really isn’t surprising. However, I realize that that isn’t the case with most of you and so today’s recipe is a quinoa side dish.
I was actually surprised at how much I enjoyed this recipe. It seems so simple, but is super tasty. I originally made it with basil and capers, but for a Southwestern twist I think it would be great using cilantro and pickled jalapenos. It not only makes a great side dish but leftovers are also amazing in my Southwestern Chick’n Quinoa Burritos and Quinoa Flautas. (I actually used it with the capers and basil in the burritos because I wanted to make them but I was too lazy to cook more quinoa. It worked out fine.)
You may notice that my quinoa looks a little mushy in the photos. This is because I’d written the recipe and then at the last minute looked at the mixture and decided I needed to add more water than I had originally calculated. I should have left it alone because though the flavor was amazing the texture was a little off. (I re-made and the recipe is correct, I just forgot to take a photo.)
- Olive oil spray
- 1 red onion, chopped
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 15-ounce can chopped tomatoes
- ½ cup vegetable broth
- 2 tablespoons capers, rinsed
- 2 tablespoons fresh cilantro or basil, chopped (basil goes better with capers!)
- Spray oil in a large sauce pan and heat to medium. Add onion and cook for eight minutes, until tender. Add paprika and garlic and cook for 30 seconds. Add quinoa and cook for two minutes.
- Add tomatoes and broth and bring to a simmer. (Resist the urge to add more liquid – I did at the last minute despite the fact it wasn’t the way I had written the recipe and it was a mistake. ) Reduce heat to low and cover. Cook for 30 minutes. Add capers and cook for two more minutes.
- Remove from heat and allow to sit for 5 minutes. Add basil or cilantro and serve warm.