Spanish Style Quinoa

Ingredients:

  • 1 Tbsp. canola or olive oil
  • 2 cloves garlic, minced
  • 3 tsp. fresh jalapeño, minced
  • 1 c. red quinoa
  • 1 c. vegetable broth
  • 1 15-oz. can black beans, drained and rinsed
  • 1 14.5-oz. can fire-roasted tomatoes
  • 1 1/2 c. frozen corn
  • 1 c. yellow squash, finely diced
  • 1 c. zucchini, finely diced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 2 tsp. hot & spicy Spike natural gourmet seasoning
  • salt to taste

Ingredients:

  1. Sauté the garlic and jalapeno in the oil in a large skillet over medium heat for about 2 minutes or until slightly soft. Add seasonings and sauté lightly.
  2. Stir in the rest of the ingredients and stir to mix well. Bring to a boil; cover, reduce heat and simmer until the quinoa is cooked through, about 20 minutes. Serve warm with fresh-diced avocado.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.