Southwestern Quinoa

Something I mentioned on Friday has really been weighing in my mind lately. We made this recipe Thursday night and Berkeley mentioned something about sharing the recipe online. I told him probably not because it was "just something I make." Out of nowhere it hit me, I say that all the time about so many of our meals.

I also realized, I have been getting caught up with needing to have the best recipes, the newest and most unique recipes, with stellar photos. For the last year or so, I have been forgetting that I originally started this blog to have documentation of all the random and delicious things I come up with in the kitchen. A place to share the hilarious stories about my failed experiments. Somewhere along the line I forgot that.

Served with a baked chicken thigh

So here it is. A delicious recipe. A great comfort meal. Something that can be eaten alone or as a side or brought to a potluck! It is easy and filling.

Southwestern Quinoa
serves 6-8
ingredients

• 1 tsp olive oil
• 1 tsp butter
• 2 cloves garlic, diced
• 1 1/2 cups uncooked quinoa, rinsed and drained
• 2 cups broth or water
• 1 (approx 14-15 oz) can black beans, drained
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can green chilies
• 1 cup corn niblets
• salt and pepper to taste

directions

1. Add olive oil and butter to a deep sided pan or a medium to large sized pot. Add garlic and cook until just fragrant. 
2. Add all the other ingredients. Bring to a boil. Reduce heat and cover. Simmer for 25-30 minutes, or until quinoa is cooked and liquid is absorbed. 
3. Remove from heat, add salt and pepper if desired and served.