Wallelf - Quinoa with Black Bean & Corn & Roasted Vegetables

Wallelf;9740771 said:

These two quinoa recipes can be altered to become vegan, use vegetable broth instead of beef base (I use "better than bouillion") and skip the cheese or use a vegan substitute.

Quinoa with Black Bean & Corn & Roasted Vegetables

Ingredients:
1 large onion
1 large green pepper
½ large sweet red pepper
10 baby portabello mushrooms, sliced
1 Tbsp olive oil
3 cloves garlic, minced
1 cup uncooked Quinoa (rinse in a fine strainer before adding to broth)
2 cups chicken broth (or vegetable broth)
1 tsp ground cumin
¼ tsp Cayenne pepper (more or less to taste)
1 cup corn (canned or sliced off cob)
1 can (15 oz) black beans, rinsed and drained

Cut onion and peppers into 1 inch pieces and mix with the sliced mushrooms*. Drizzle with the olive oil and roast on the grill (or sauté in a large pan). Rinse Quinoa in a strainer and drain; put in a pan and add the chicken (or vegetable) broth. Add minced garlic, cayenne, cumin and salt/pepper to taste. Bring to a boil, reduce heat, cover and simmer for 20 minutes until most of the liquid is gone.

In a large bowl, mix corn and black beans. Add roasted vegetables; stir in cooked Quinoa.

I served this on a bed of chopped romaine lettuce in a tortilla bowl, topped with some chopped tomatoes, cukes and some chunky salsa, but it can be garnished with anything you like.

*chunks of yellow and zucchini can also be added

Quinoa and Bean Burritos
Serves: 4 (one burrito each)
Ingredients:
1 Cup water
1 tsp. Beef Base (Better than Bullion)
2 tsp. Taco Seasoning (more or less to taste)
½ Cup Quinoa, uncooked and rinsed*
1 half can Black Beans............................}\
.............................................................} (You can put the remainder in baggies and freeze for later use.)
1 half can Fat Free Refried Beans.............} /
1 bag Birdseye Pepper and Onion Stir-fry
4 – 10” Flour tortillas
1 Cup shredded Tex-Mex cheese
Picante and Sour Cream for topping

Mix Beef Base and water with Taco Seasoning and bring to a simmer. Add Quinoa and continue to simmer for about 20 minutes until done and most of the liquid has been absorbed. Cover and let stand until cool, then mix with the black beans and refried beans to let the flavors mellow. Divide into four servings within the bowl.

Grill the Pepper & Onion stir-fry on the grill, or sauté in a little olive oil until just starting to brown and caramelize. Set aside and divide into four equal parts when cool.

When you’re ready to put this together, preheat oven to 450. Line a small baking sheet with non-stick foil and spray with Pam. Stack the tortillas on a microwave-safe plate, with a paper towel between each one, and microwave for 30 seconds to soften (they’re easier to work with).

Take each tortilla, and put on a bit of cheese; top with the Quinoa/bean mixture and spread a bit to flatten; top with the grilled peppers/onions, and top with a bit more cheese. Fold sides first, and roll up; place seam side down on the non-stick foil. Do this for each of the burritos. Then spray a little Pam over all the burritos. Put in hot oven for 20 minutes, or until just getting crispy on the edges. Top with a little more cheese, if desired. Serve hot, topped with picante and sour cream.

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