Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- 1 head prickly lettuce, washed and chopped
Special equipment needed:
- Medium pot with lid
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and transfer to a medium pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and sauté for 2-3 minutes or until the onion is translucent.
3. Add cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to the skillet and stir to combine.
4. Add black beans and corn kernels to the skillet and cook for 5-7 minutes or until heated through.
5. In a mixing bowl, combine cooked quinoa, black bean and corn mixture, cherry tomatoes, diced avocado, chopped cilantro, and crumbled feta cheese. Toss to combine.
6. Divide prickly lettuce among four bowls and top with quinoa mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g
Substitutions for ingredients:
- Prickly lettuce can be substituted with any leafy greens such as spinach, kale, or arugula.
- Black beans can be substituted with kidney beans or chickpeas.
- Corn kernels can be substituted with diced bell peppers or zucchini.
- Feta cheese can be substituted with goat cheese or queso fresco.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Top with a dollop of sour cream or Greek yogurt.
- Add a squeeze of lime juice for extra freshness.
Tips and tricks:
- Rinse quinoa thoroughly to remove any bitterness.
- Use a fork to fluff the cooked quinoa.
- Add a splash of water to the skillet if the black bean and corn mixture is too dry.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl and garnish with extra cilantro leaves and a sprinkle of paprika.
Garnishes:
Cilantro leaves, lime wedges, paprika
Pairings:
This dish pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
Tortilla chips, roasted sweet potatoes, or a side salad.
Troubleshooting advice:
If the quinoa is too mushy, reduce the cooking time or use less water.
Food safety advice:
Make sure to wash the prickly lettuce thoroughly before using.
Food history:
Quinoa is a grain that originated in the Andean region of South America and has been a staple food for thousands of years.
Flavor profiles:
This dish has a smoky and spicy flavor with a fresh and tangy finish.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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