Sunday, February 17, 2013

Mexican Quinoa Stuffing


What makes this quinoa stuffing Mexican?
This recipe is a mixture of black beans, avocado, chopped tomatoes , peppers, and of course cooked quinoa. It's really simple to make and is big on flavor, fiber, and nutrition.

Quinoa is becoming very popular. A few years ago most people probably had never even heard of quinoa ( pronounced Keen wah) , but today it's even available as a side dish on the menu of many restaurants.

If you haven't tasted it yet, it's time to try it.

It looks like a grain, but is actually a berry. Full of protein and other nutrients, it is a better choice than rice. Personally, I like the taste better. I think it is lighter and has a nuttier flavor.

My original intention was to make this stuffing for my stuffed peppers. But in my family , everyone prefers the stuffing over a cooked pepper and usually leaves the pepper on their plate.

Since red peppers are expensive, and stuffing and baking them are more time intensive , I decided just to make and serve just the stuffing.

It came out exceptionally delicious, and I made it very quickly.

I just chopped the veggies, opened a can of black beans, added the cooked quinoa ( which cooks up in 20 minutes) and doused with lots of fresh chopped up herbs and lemon juice.
Quinoa can be purchased in any health food store, supermarket, Whole Foods Market, or Trader Joe's It comes in a bag or box like rice.

Ingredients:
1 can black beans, drained
3 cups cooked quinoa ( cook according to instructions)
1 or 2 large tomato , chopped
1/2 red pepper , chopped
1 cup of Florida avocado, diced
juice of 1 fresh lemon ( about 1/2 cup)
1/2 cup of fresh basil, chopped
1/4 cup of fresh cilantro , chopped
salt and pepper to taste

Directions:

Mix together black beans, chopped tomatoes, chopped red pepper, avocado, fresh basil, cilantro, salt and pepper. Add room temperature or warm cooked quinoa and mix well. Allow to marinate a little and serve




I decided not to use stuff the peppers


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