Baking with Basil

I’m always looking for new things to add to my black bean burgers.  I don’t usually eat them with a bun so just the burger alone is never enough.  One of the first recipes I flipped to when I got Sarah Matheny’s cookbook was the Spanish Quinoa.  Bingo!  I love the versatility of quinoa and I already know I am going to love the flexibility of this gem of a recipe.  Tasty on a burger, tasty as a side……really tasty when potato chips (preferably Wavy Lays) are used as the spoon!  I can’t wait to try out many more “recipeas”!

(Printable Recipe)

Spanish Quinoa

Recipe from Peas and Thank You

Ingredients

• 1 cup dry quinoa
• 1/4 cup onion
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 2 cups vegetable broth
• 1/2 cup tomato sauce
• 2 tsp chili powder
• salt and pepper to taste

1.  Place a large saucepan of medium heat.  Add quinoa and toast until grains are slightly golden brown, about 4 to 5 minutes.

2.  Add onion, zucchini, squash, broth, tomato sauce, and chili powder to quinoa and bring to a boil.  Cover and reduce heat to low.  Simmer for 20-30 minutes.

3.  Remove from heat and fluff with a fork.  Season with salt and pepper before serving.

Notes

• Add some black beans and this would make a great filling to tacos or fajitas.
• Would be great with mushrooms
• Original recipe did not call for zucchini and squash.  I just had some I wanted to use up.