Monday, August 8, 2011

Quinoa and Bean Burrito

Qui what? Quinoa pronounced Key-nwa is an ancient grain with a nice nutty flavour that has been growing in popularity lately. If you look, you'll actually find it at most supermarkets, either in bags or in the bulk bins. Quinoa is considered a bit of a super food as it is high in protein an fibre.

This recipe was adapted from and is a version of a rice and bean burrito. However this is much better nutritionally for you! Its a good way to start getting used to Quinoa as its texture is quite different from rice, its a bit closer to cous cous. If Quinoa isn't your cup of tea, substituting with brown rice would also be good.

Serves 4

2 tsp cumin seeds
1 tsp coriander seeds
1 tsp paprika
1 Tbsp olive oil
1 small red onion, diced
3 cloves garlic, crushed
1 tin red kidney beans
1 cup of quinoa (any colour)
3 cups vegetable stock
1 cup mint, chopped

1. Dry roast the cumin and coriander seeds over a medium heat until fragrant, careful not to let them burn.
2. Grind or bash the roast seeds until they form a powder.
3. Heat the olive oil in a deep frying pan and fry off the ground cumin and coriander seeds and the paprika for 30 seconds.
4. Add the onion and garlic and cook until soft.
5. Add a dash of stock to form a paste in the bottom of the pan.
6. Add the beans and quinoa and stir to combine well.
7. Add the remaining stock and simmer over a low heat for 15 minutes until all of the liquid has absorbed, stirring occasionally.
8. Toss through the mint.
9. Serve on warm tortillas with coleslaw and salsa.

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