Wednesday, March 2, 2011

Veggie-Bean Quinoa, its nut free and egg free!

We continue to experiment with new recipes in our house as we attempt to find foods that are both appealing and allergy safe for our little man.  Found a dinner that was a success!  After trying a combination of three different recipes and tweaking it here and there to make it allergy safe, we created a recipe that pleased everyone!


Heat 1 tbsp olive oil in a pan.
Add 3 diced garlic cloves and 1/2 cup diced onion.
Heat for 5 minutes
Add 3 diced carrots, 2 stalks of celery diced, and 1 diced red pepper.
Heat for 3 to 5 minutes.
Stir in 1 cup of quinoa, cover with 2 cups vegetable broth (I added one extra boullion cube).
Add 1 tsp cumin, 1/4 tsp red pepper, and 1 tsp sea salt.
Allow to simmer for 15 to 20 minutes.
Add in 1 cup frozen corn and 2 (15 oz) cans of kidney beans.
Stir in 1/4 cup Parsley.
Serve warm.

Was definitely a family favorite!

1 comment:

  1. I only just discovered quinoa myself, and I really like it! It's much more flavorful than I thought it'd be. Now to find a way to get the kids to try it . . .