Cajun quinoa
Source of Recipe
Aunt Saunny
Protein-packed quinoa (Keen-wah) is an ancient grain but new to
American tables. It cooks like rice and has a mild flavor and
slightly chewy texture.
1/2 cup chopped onion (1 medium)
1 teaspoon olive oil
6 cloves garlic, minced
1 1/4 cups quinoa, rinsed and drained, or quick-coking pearl barley
1 cup coarsely shredded carrots
1 teaspoon Cajun seasoning
1 medium zucchini, quartered lengthwise and sliced
1 14- to 15 1/2-ounce can golden hominy, rinsed and drained
1 tablespoon snipped fresh thyme or oregano
1. In a medium saucepan cook onion in hot oil over medium heat for 3
minutes. Add garlic; cook for 1 minute more. Stir in quinoa, carrots,
Cajun seasoning, and 2 cups water. Bring to boiling; reduce heat.
Simmer, covered, 10 minutes. Stir in zucchini, hominy, and thyme.
Simmer, covered, about 5 minutes more or until quinoa and zucchini
are tender and liquid is absorbed. Season to taste with salt.
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