Last week I made quinoa for breakfast and tonight I brought it back for dinner. (Last week I used the red variety, tonight the spotlight is on the white variety.) To my quinoa I added some sauteed veggies, including red pepper, green pepper, shallots, and baby portabella mushrooms as well as some black beans and a garnish of "vintage white" sharp cheddar cheese. Yum!
Quinoa with Sauteed Veggies
makes one serving
1/2 cup water
1/4 cup quinoa
pinch taco seasoning (I used a hand-mixed blend from the Savory Spice Shop in Boulder, CO)
2-3 tablespoons olive oil
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
1 small shallot, chopped
1/8 cup baby portabella mushrooms (sliced)
1/8 cup no-salt-added black beans
white cheddar cheese to garnish (I used Tillamook "vintage white" extra sharp cheddar)
1. Bring the water and quinoa to a boil in a small saucepan. (Rinse your quinoa beforehand if necessary; the brand I used today was pre-rinsed.) After the water comes to a boil, cover and reduce the heat to low. Simmer for 15 minutes, or until all the water is absorbed.
2. Meanwhile, add 2-3 tablespoons of olive oil to a saute pan. Saute the red pepper, green pepper, mushrooms, and shallots over medium-high heat for about 2-3 minutes.
3. When the quinoa is ready, add a pinch of taco seasoning and the sauteed veggies along with the black beans and stir together to mix.
4. Spoon the mixture onto a plate and garnish with white cheddar cheese.
Enjoy!
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