Sunday, May 3, 2009

Hot Wing Quinoa

Quinoa is from the Andean region of South America. It's a seed that has been used in traditional recipes and is often mistaken for a grain. In fact, quinoa is a good source of protein, which is why many vegetarians & vegans include it in their diet.

I started watting quinoa as a senior in college, usually with chard and onions, but this time around I decided to cook quinoa with a little bit of a Louisiana twist. In addition to some of traditional south american ingredients, I added some spicy hot wing sausage. (If you decide not to go the hot & spicy route you can always add mango, chicken apple, or other favorite flavored sausages.)

(***Tip: Quinoa is sometimes hard to find in your grocery store. It should be located near the rice or grain asles. Trader Joes is an excellent place to find quinoa. I bought it for $2.99 a box.)

Hot Wing Quinoa


1 teaspoon olive oil
1/2 cup onion (chopped)
1/2 hot wing or cajun sausage (sliced)
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 cup canned corn (drained)
1 cup canned black beans (drained)
salt and pepper to taste
1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat.
2. Stir in the onion & sauage. Saute until the onion is soft and yellowish.
3. Mix quinoa & vegetable broth into the saucepan. Cover with lid. Bring the mixture to a boil.
4. Once boiling reduce heat, and simmer (~25 minutes) until the grain appears translucent and the germ ring is visible.
5. Add the corn & black beans into the saucepan, and continue to simmer about until heated through.
6. Garnish with cilantro.

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