Thursday, September 20, 2012

Mexican Quinoa with Pintos

I have been dying to try quinoa, "grain of the gods" as they call it.

Out of the blue, I finally decided it was time.

I went to Giant Eagle. Even though it seems like this is a pretty mainstream kind of ingredient, my Giant Eagle isn't the best store to find anything that could be considered even slightly exotic.

After looking every place I thought it might be, with no luck. It struck me that I should check out their teeny tiny little organic section. I found it there. Almost five bucks for a little bag. I'll have to remember to look at Trader Joe's next time I'm there. I'm pretty sure it will be cheaper!


Mexican Quinoa with Pintos
3/4 C quinoa
1 1/2 C veggie stock
1 can Mexican Rotel (with lime juice & cilantro), drained
1 15 oz can pinto beans, drained and rinsed

Pour quinoa and veggie stock into a sauce pan and heat until boiling.
Cover sauce pan and turn heat to low. Simmer for 15 minutes until stock is absorbed and quinoa is translucent.
Fluff with fork.
Stir in drained Mexican Rotel and drained & rinse pintos.


So first you need quinoa.

This smells so good! Kinda earthy and nutty.

And some veggie stock.

That's also very expensive at Giant Eagle. I really need to stock up next time I'm at Trader Joe's.

So quinoa and veggie stock into a sauce pan.

Heat until boiling, then cover pan and turn heat to low. Simmer for 15 minutes, until stock is absorbed and quinoa is translucent.

Stir in some drained Mexican Rotel.

And some pintos.

I could have drained my Rotal a little more. A couple minutes over the heat will dry this up a bit more.

Now you have a perfect side!

Bob was totally not interested in trying this and Tawny and Jon seemed to like it. I thought it was great! I love quinoa and can't wait to try more recipes with it!

1 comment:

Julie said...

This sounds like a great way to have quinoa...everything's better when it's Mexican :)