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There hasn’t been a whole lot of cooking going on here lately. A lot of packing and getting ready for our move which is happening real soon! (Like this Saturday!) I worked my last day at Clarkson University last Friday. It still doesn’t seem real – that I have left a job I have done for almost 14 years. I guess when I start my new job in a few weeks it will feel more real!
I’ve been trying some new recipes lately with some new ingredients that I haven’t had a lot of experience with! One of the new foods to me is Quinoa. I now know why people love this pretty little high protein grain! (you can get this grain in red, white, and black colors!) Filling, great for you and when fixed this way, super flavorful! The original recipe comes from the Veganomicon cookbook. I made this with a few of my own changes and let me tell you….I could eat this stuff breakfast, lunch, and dinner! Try it out for yourself, you will not regret it!
adapted from Veganomicon
1 medium white onion, chopped
2 large cloves garlic, minced
1 tablespoon olive oil
1 tablespoon coriander, crushed
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon tomato paste
3/4 cup quinoa (I used red for color contrast)
1 can chickpeas, drained and rinsed
11/2 cups water
2 teaspoons vegetable better than bouillon paste
Saute onions and garlic in olive oil until onions are soft. Add cumin and coriander seeds and saute a couple if minutes. Add salt, pepper, and tomato paste. Stir and cook one minute. Add Quinoa and saute about 2 minutes. Stir in chickpeas, water, and vegetable paste. Bring to a boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until Quinoa has soaked up the liquids.
This is excellent warm or cold!