Cajun Quinoa

I was inspired to make this meal from a recipeout of the Better Homes and Garden's Cookbook. I did, however, add more ingrediants to recipe to enhance more flavor. If you choose to make this, make sure you add the hominy, which really makes the meal. This meal was so good that I could easily go for seconds and thirds. So highly nutritious, packed with vegetables, protein and so much flavor. You absolutely must make this meal. Quinoa is fairly new to most households. I was recommended it by my mom who said it was fabulous, and it is!

Cajun Quinoa

1/4-1/2 c. olive oil
1 can of Golden Hominy
1/2 c. chopped yellow onion
3 garlic cloves, minced
1 1/4 c. rinsed and drained quinoa
2 c. water
1/2 c. chicken broth
1/4 c. shredded carrots
1 tsp. cajun seasoning (if you don't have any cajon seasoning, you can substitute 1/2tsp paprika and 1/2 tsp. red pepper powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 c. chopped zucchini
1 c. chopped tomatoes
1/2 c. chopped green pepper
1/4 c. chopped scallions

In large sauce pan, saute onion, green pepper and garlic in olive oil. Add quinoa, two cups of water, carrots, cajun seasoning and garlic and onion powder. Bring to boil, then add chopped zucchini. Cover and allow to simmer. Once quinoa has absorbed all water, add chicken broth and stir. Cover again and allow to simmer until all veggies are tender. Once tender and quinoa is soft, add hominy, and scallions and tomatoes. Allow to simmer for about 5 more minutes, covered. Enjoy!

Spicy Lentil and Black Beans

Dr. Oz has convinced me to eat my lentils. You can choose to make this meal spicy or not. I made this the other night. If you made the black beans over rice meal, you will be sure to like this. I served this over quinoa and it was great!

Spicy (or not) Lentil and Black Beans

About 2 c. of dried lentils
6 T. olive oil
1 can black beans
1 can of diced tomatoes
1/4 c. chopped celery
1 c. chopped green peppers
3 garlic cloves, minced
1/2 c. chopped yellow onion
1 c. chicken broth
1/4 c. chopped scallions
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt (optional)
1/4 c. chopped fresh cilantro chopped (optional)
1/4 tsp. cayenne powder. (optional) I used 90,000 heat units.

Cook lentils as instructed on package. In large saucepan, saute yellow onion, garlic and green pepper. Add lentils once cooked, black beans, tomato, broth and seasonings. Once to a boil, reduce and simmer covered for about 40 min, or until thickened. Right before serving, add cilantro and scallions and allow to simmer on low for an additional 5 minutes. Serve over rice or quinoa for a great, nutritious meal.


Mango Salsa (see January archive on right for recipe)