PREP: 15 minutes | COOK: 30 minutes | YIELD: 5 x 1-cup servings
Intrigued? You should be! This quinoa has a unique flavor that will keep you coming back for more. In fact, it’s so good you might want to keep it your little secret. Shhh!
1 tsp (5 ml) extra virgin olive oil
2 tsp (10 ml) whole cumin seeds
½ onion, finely chopped
1 jalapeo, seeds and ribs removed, thinly sliced into half circles
2 cherry peppers, seeds and ribs removed, thinly sliced into half circles
1 Tbsp (15 ml) fresh ginger, finely grated
2 cloves garlic, minced
1½ cups (360 ml) black quinoa, rinsed and drained
2¼ cups (540 ml) low-sodium vegetable broth or water
¼ tsp (1.25 ml) ground coriander
¼ tsp (1.25 ml) ground turmeric
1/8 tsp (0.625 ml) ground cloves
1 stick cinnamon
1 bay leaf
½ cup (120 ml) chopped cilantro
In a medium pot with lid, heat olive oil on medium. Add cumin seeds and stir in oil until fragrant. Add onion, jalapeo, cherry peppers, ginger and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add remaining ingredients, except for cilantro. Stir to combine.
Increase heat and bring to a boil, then reduce heat and simmer, covered, for about 20 minutes or until all water is absorbed and quinoa is plump. Remove from heat and keep covered for 5 minutes to allow all water to absorb. Remove cinnamon stick and bay leaf and discard. Stir in cilantro and serve.
NOTE:
Can’t find black quinoa? White or red quinoa will work too.
NUTRITIONAL VALUE PER SERVING:
Calories: 223 | Calories from Fat: 38 | Protein: 8 g | Carbs: 38 g | Total Fat: 4 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 71 mg | Cholesterol: 0 mg
