Chris' Recipes

Bon Appetite!

Spicy Quinoa INCA RED with Cilantro

Written By: Chris - Aug• 19•13

I thought I would try the Inca Red Quinoa during my recent stage of “going Quinoa” kick I’ve been on!  I found the Ancient Harvest brand at my local grocery store.  According to their website, it has a delicious, nutty flavor all its own.  It’s grown and harvested in the remote and rugged highlands of Bolivia, Inca Red Quinoa is hand-tended from planting to final harvest in the ancient and traditional methods that date back thousands of years.

As a “perfect food” Quinoa is 50% higher in fiber than wheat and has the highest protein content of any of the world’s grains!  Quinoa is considered to be a complete protein in that it provides all ten essential amino acids in a balanced pattern.  It can be served as a side dish, in soups, salads, and stir-fry; even as a delicious breakfast cereal!  (although I haven’t gone that far just yet!)   It is light, tasty and easy to digest.  It is completely gluten-free. (if you’re into that sort of thing) and is high in calcium, low in sodium and contains no cholesterol.  I like this brand because it is Pre-Washed, so no rinsing is required!

I was looking for a side dish to go along with our pork tenderloin I was grilling and created this simple side dish based on some left overs as well as some staple ingredients that I had on hand!

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Ingredients:

1 Cup Quinoa INCA RED, I used Ancient Harvest brand
2 Cups Chicken Stock, homemade is best

1/4 Cup Onion, chopped fine
3 Small Red and/or Orange Bell Peppers, chopped
1 Jalapeno, chopped fine to taste!

1 Tablespoon Olive Oil
1/2 Cup Vinaigrette, I used one that had sugar, vinegar, chicken bullion, oil and salt & pepper
3 Tablespoons of  Pineapple, jalapeno Jam, just to use it up! 
1/2 Cup Cilantro, fresh chopped
2/3 Cup Grape Tomatoes, sliced in half or quartered

1/2 Cup Light Sour Cream
Salt & Pepper

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This Quinoa was pre-washed and didn’t require rinsing.  Combine one cup quinoa to two cups chicken stock.  Bring to a boil and then simmer for 10 to 15 minutes stirring occasionally until the seeds become translucent and the germ of the seed uncoils to form a little “tail.”   Remove from heat and fluff with fork.

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Meanwhile, saute the chopped onions and peppers in the oil within a skillet over medium heat, stirring until cooked somewhat soft.  Add the jelly and cook until it has reduced.

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Combine the cooked peppers and onions with the cooked Quinoa.  Add the vinaigrette, tomatoes and cilantro mixing gently.

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Mine was VERY spicy, so I added the sour cream to cool it down a bit.  It also adds a nice creaminess to the dish.

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I served the quinoa dish hot alongside of grilled asparagus and pork tenderloin.  Place the sliced pork on top of a scoop of the quinoa and drizzle the plate with the pork marinade drippings.

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The quinoa is nutty, spicy, rich and bright with the fresh elements to the dish.  We enjoyed this along with a beautiful Pine Ridge Merlot!

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Enjoy!

Cheers!
~Chris

 

 

 

 

 

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