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An Ode to Quinoa

November 17, 2009

Dear Francisco Pizarro:

Thank you for conquering the Ancient Incas and bringing us quinoa (pronounced keen-wah), a nutty-flavored grain that serves as a comparable alternative to basic brown rice. The crunchy texture is just divine, and makes for a delectable reprieve from your fluffy rice counterpart.

I am ba-na-nas over the added protein and fiber which helps smooth out my cottage cheese-like appearance. Furthermore, it cooks faster than rice. HELLO, faster, healthier dish on a work week day. Can we say winner?

Thank you for being the great Spanish conquistador that you were and helping the betterment of my rolls. Please enjoy the recipe below as a token of my utterly, sincere gratitude.

Warmest Regards,

Evie’s Thighs

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quinoa, a Spanish grain

Spanish Quinoa with Lime

  • 2 cloves of chopped garlic
  • ¼ cup of sliced red onion
  • ½ cup of cherry tomatoes
  • 1 cup of quinoa
  • 1½ cups of chicken broth
  • 1 can of black beans
  • ½ cup of frozen corn
  • 1 tablespoon of chili powder
  • 1 teaspoon of coriander
  • 2 teaspoons of cumin
  • Juice and grated rind of one lime
  • Salt and pepper

In a Dutch oven, sauté the garlic, onions and tomatoes in olive oil. Once the onions are translucent, add the quinoa and a portion of the chicken broth. Simmer for about 5-6 minutes. Add the black beans, corn and more chicken broth. Simmer for a few more minutes. You know it’s cooked when the “germ” ring appears on the exterior part of the grain. Gross, I know. I’m a little leery about eating a food that contains a germ ring. Francisco assures us we won’t need to get tested after consuming.

Add seasonings, lime rind and lime juice. Taste. Add salt and pepper as needed. Enjoy with cheddar cheese and a dollop of sour cream.

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saute onions and tomatoes in garlic and olive oil

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This meal's for you, Francisco!

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