Hello all! My name is Amy, but my family calls me Amy Lou! I’m a mom to three little rascals who keep me on my toes and a wife to one big rascal who really hates it when I describe him as big. I love to read, decorate, craft, bake, cook, and be with my family. My blog, Because My Sister Told Me Too, is all about my adventures as a wife, mother, daughter, sister, baker, chef, referee, chauffeur, crafter, and amateur decorator.
I would like to give a big shout out to Jamielyn for letting me guest post today. Isn’t she so darn creative and fun!?! I happen to know Jamielyn personally and I consider myself pretty lucky that I do. Alrighty! I am thrilled to share with you a recipe that my whole family loves (even my 15 month old!). This recipe uses quinoa. Quinoa (pronounced KEEN-wah) isn’t really a grain, although we tend to use it that way. It is a complete protein and a great source of nine essential amino acids. It is actually a relative to leafy green vegetables like spinach. You can read more about quinoa here. This is quinoa:
It looks like little pearls. You can get it at most health food stores, and a lot of regular grocery stores are starting to carry it as well. I actually get mine at Costco. If your Costco does carry it, you’ll find it near the breakfast cereals because quinoa makes one very yummy breakfast. If you’re cooking quinoa for breakfast or to use in place of rice, it’s a 1:2 ratio. For every cup of quinoa, you use 2 cups of water. Make sense? To cook it, combine the water and quinoa, bring it to a boil then turn it down to a simmer. Let it simmer for about 15-20 minutes till the water is gone and it’s fluffy. If you have any other questions feel free to contact me at [email protected] or you can always look up directions on the internet. Okay, now on to the very yummy and loved recipe:
Optional toppings (or in my family's case, not optional):
lemon or lime juice
1. Saute in oil the onion and garlic till the onion is transparent. 2. Rinse the quinoa well in a strainer then add the quinoa to the onion and garlic, and add the vegetable broth. Simmer for 20 minutes. 3. Once the quinoa is cooked and fluffy add the cumin, cayenne pepper, and corn. Let the mixture cook for another 5 minutes on low then add the black beans and the cilantro. 4. Dish into bowls, add your toppings, and enjoy!
My cheat when it comes to garlic. Not as good as the fresh stuff, buy hey it works!
Rinsing the quinoa. Actually a really important step. If you don’t the quinoa can have a bitter taste.
Add the quinoa
Add the vegetable broth
After simmering for 20 minutes. Nice and fluffy!
Add the ground cumin, cayenne pepper, then stir.
Add the corn and let the mixture continue to simmer for 5 minutes on low.
Add the beans.
Add the cilantro, then stir again.
I actually work on the toppings while the quinoa and vegetable broth are simmering.
Wa la! The finished product.
I hope you all give this recipe a try. It is seriously one of my family’s favorites. My 4 year old, 6 year old, and 15 month old LOVE IT! They were so excited to see that I made it again. Thanks again to Jamielyn for having me. Please come on by to my blog Because My Sister Told Me Too. I’d love to have you!
So have you cooked with Quinoa? I’m so excited to try it. Thanks Amy!!
Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique craft projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, Huffington Post, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.View all posts by →