Best 2 Latin Quinoa Recipes
**Dive into the vibrant flavors of Latin America with our exquisite quinoa recipes!**
Quinoa, an ancient grain prized for its nutritional value and versatility, takes center stage in these culinary creations that capture the essence of Latin cuisine. From savory main courses to refreshing salads and delectable side dishes, our collection offers a delightful journey through the diverse culinary traditions of Latin America. Embark on a taste adventure as you explore dishes bursting with bold flavors, aromatic spices, and fresh ingredients. Discover the perfect balance of textures and tastes as you indulge in our mouthwatering quinoa recipes, each one a testament to the rich cultural heritage of Latin America.
LATIN QUINOA
Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet and is available in most natural-food stores and the natural-food section of most supermarkets. It can be bought pre-packaged or in bulk. Toasting the grain before cooking enhances the flavor and rinsing removes the bitter protective coating. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. This is my adjusted version of a recipe I found on EatingWell.com, from December 2005. It's a healthy, low-fat vegetarian dish with a nice mix of spice, textures, and flavors. Hot it up with some red pepper flakes if you prefer!
Provided by kitty.rock
Categories < 60 Mins
Time 45m
Yield 8 2/3 cup servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
- Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
- Add green chilies and garlic; cook, stirring for about 1 minute.
- Add chili powder and cumin; stir, cook until fragrant, about 1 minute.
- Add the quinoa, black beans and broth; bring to a simmer. Add dried cilantro if using.
- Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
- Add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
- NOTE: I buy organic roasted pumpkin seeds pre-packaged at the grocery store. To toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. Remove immediately from pan and cool.
Nutrition Facts : Calories 183.6, Fat 4.8, SaturatedFat 0.7, Sodium 81.5, Carbohydrate 28.2, Fiber 6.2, Sugar 2.2, Protein 8.5
QUINOA WITH LATIN FLAVORS
This is a fabulous quinoa pilaf that pairs well with grilled or broiled meats, or could even be a main vegetarian course. I like to have leftovers for breakfast with a fried egg on top. From the Eating Well magazine. Super healthy and yummy. If you use vegetable broth instead of chicken broth it is a vegan recipe.
Provided by MathMom.calif
Categories Grains
Time 35m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large dry skillet over medium heat and add quinoa, stirring to toast, until it crackles and becomes a bit brownish and aromatic. Transfer to a fine sieve and rinse under cold running water. Drain.
- Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring often, about 2 or 3 minutes. Add chiles and garlic. Cook stirring for 30 seconds.
- Add the quinoa and broth to the onion mixture. Bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 20 to 25 minutes.
- Add toasted pepitas, cilantro, scallions, lime juice and salt to the quinoa. Fluff with a fork and stir gently to mix.
- NOTE: Pepitas are hulled pumpkin seeds. They are somewhat green and may be found in health-food stores or Latin markets. If you can't find pepitas, I suppose shelled raw sunflower kernels would be a good substitute in this recipe.
- NOTE: To toast nuts, heat a small skillet over medium heat. Put nuts in the dry pan and stir or toss/flip constantly, until nuts just begin to darken a bit and become aromatic. It's easy to go from brown to burnt really quickly, so keep an eye on them. When done, remove from the heat quickly and put into a different dish that is cool.
Nutrition Facts : Calories 179, Fat 6.3, SaturatedFat 0.9, Sodium 220, Carbohydrate 24.5, Fiber 3.2, Sugar 2.2, Protein 7.8
Tips:
- Rinse the quinoa thoroughly before cooking. This will remove the saponins, which are bitter-tasting compounds that can make the quinoa unpalatable.
- Cook the quinoa in a ratio of 1:2 quinoa to water. This will result in perfectly cooked quinoa that is fluffy and not mushy.
- Use a variety of vegetables in your quinoa dishes. This will add flavor, texture, and nutrients to your meal.
- Experiment with different seasonings and spices. This will help you create quinoa dishes that are unique and flavorful.
- Serve quinoa as a main course, side dish, or salad. It is a versatile grain that can be enjoyed in many different ways.
Conclusion:
Quinoa is a delicious, healthy, and versatile grain that can be enjoyed in many different ways. With its mild flavor and high protein content, quinoa is a great addition to any meal. Whether you are looking for a quick and easy weeknight dinner or a hearty and satisfying salad, quinoa is a great option. So next time you are looking for a healthy and delicious grain, reach for quinoa!
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