Quinoa With Roasted Corn And Peppers Food

MEXICAN QUINOA BOWL WITH CORN AND PEPPERS

Steps:

• If there are no directions on your package of quinoa, here's what I do. Place rinsed quinoa and water into a saucepan.
• Cover and heat to a rolling boil, then turn down to a simmer.
• Check after 10 minutes to see if the water has been absorbed. If not, simmer for another 3-5 minutes depending on how wet the quinoa is. You can take it off the heat when no visible liquid remains. I use a pan with a glass lid so that I can even tilt the pan without removing the cover, to see if any liquid shows up from underneath.
• Remove from heat and let sit for five minutes to absorb any remaining liquid. Fluff with a fork and allow to cool.
• While quinoa is cooling, cut and prepare your corn, bell pepper, other vegetables and dressing ingredients. You can increase the quantity of any ingredient to feature it!
• Place the cooled quinoa in a bowl and stir in the dressing and main ingredients. Let it sit for a couple of minutes so it absorbs the seasonings, then taste and correct the salt. I like the black pepper even though the recipe also calls for chili powder, but I've made that optional.
• Place the pickled onions, avocado and extra cheese in separate bowls. Garnish with cilantro and oregano if your family enjoys them.

QUINOA WITH ROASTED CORN AND PEPPERS

Steps:

• Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
• Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
• Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
• When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

SPICY BAKED PEPPERS WITH QUINOA AND CORN

Steps:

• Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
• Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
• Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
• Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
• Bake 15 minutes or until peppers are tender and stuffing is hot.