Spicy Quinoa

This is one of my husband's favorites (although he will tell you everything I cook is good, bless is heart). It is chock full of protein and lots of the "good stuff" and, as with almost ALL of my recipes, you can adjust everything to match your taste buds! This is basically a recipe I have made up incorporating Southwest, Mexican and Puerto Rican flavors. I usually make a big pot and then pack away into tupperware for lunches that following week. This may sound weird, but I sometimes add green olives because that is what my husband's Puerto Rican Grandmother does with her "pink rice" and it is always my favorite part! Sometimes I don't have the taco seasoning or Sazon (a latin seasoning blend with saffron) around, or I want to make it a little lower in sodium, so I just dump in different things I have in the cupboard (garlic powder, onion powder, cumin, paprika and chipotle peppers).

What you need:
1 package jalapeno chicken sausage
3 cloves garlic
1 can black beans, drained
1 can corn, drained
2 cups quinoa
1/2 package taco seasoning 
2 packages sazon
1/2 to 3/4 jar of green olives (optional)
4 cups low sodium chicken broth
Chopped cilantro (optional)
Chopped green onion (optional)
Chopped avocado (optional)
Greek yogurt (optional)
Diced tomatoes (optional)

Start by chopping the garlic and dicing the chicken sausage. 

Also, heat a large pot on the stove with a glug of olive oil. Brown the chicken sausage in the pan, remove and set aside. 

Add garlic and sauté until it softens.

 Drain the black beans and corn and add to the pan with garlic. Add in all seasoning, followed by chicken sausage and quinoa. 

Sauté for a couple minutes before adding chicken broth. 

Bring to a boil, turn down the heat to simmer. 

Add the green olives (I didn't have any on hand this time around). Simmer for 20-30 minutes or until quinoa is fluffy and cooked through and liquid is absorbed. This is a good time to chop your garnishes. 

I like to serve this in a bowl with all of my favorite taco toppings (onion, tomato, cilantro, avocado) and some Greek yogurt on top. If you haven't switched sour cream with Greek yogurt yet, where have you been??? Try it!

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