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Vegetable Quinoa


(serves 8-10)

3 cups quinoa

1 large red onion, chopped

1 large carrot, chopped

4 cloves garlic, chopped

1 cup frozen corn

½ cup chopped Aji Amarillo pepper (or your favorite, I used habanero)

1 ½ cup queso fresco, chopped in cubes

2 Tlbs salt

1 Tlbs pepper

4 Tlbs fresh chopped parsley

3 Tlbs olive oil

Soak quinoa for a few hours, then strain and rinse. Sauté onion, carrot and garlic in oil for 4 minutes. Add quinoa and stir. Cover with water (or chicken broth), about double the water as quinoa. Simmer with lid on for 25 minutes. Add corn, parsley and cheese and stir well. Serve with steamed white rice. Add sautéed meat with cheese for a more hearty meal.

By: Nereyda Flores



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