Festive Mexican Adzuki and Quinoa Bowl with Fresh Salsa

Festive Mexican Adzuki and Quinoa Bowl with Fresh Salsa
Florida Coastal Cooking

Altered from Closet Cooking

Serves 6 dinner portions (1 cup quinoa mix and 1 cup salsa)

Vegan, Gluten Free, Dairy Free


Ingredients


2 cloves garlic, minced

1 green bell pepper

1 large sweet onion

8 sweet peppers (they look like very small red, orange and yellow bell peppers)

1 cup white quinoa

1 large tomato

1 1/2 cups water or broth

1 14.5oz can no salt added adzuki beans, I used Eden Organic


Seasoning mix

1/4 tsp sea salt
 
1/2 tsp chipotle chili powder

3/4 tsp chili powder

3/4 tsp ground cumin

1 tsp dried oregano


Salsa Mix (Alternatively, to save time you can buy some fresh salsa or pico de gallo from the refrigerated produce section at your grocery).

1/3 cup chopped sweet onion

2 cloves garlic, minced

3 large tomatoes, chopped

1 jalapeno, seeded and chopped

1 lime, juiced

1 handful cilantro, chopped finely

1 cup corn, (I used previously grilled and frozen corn)

1/2 tsp chili powder

1/2 tsp dried oregano

1/4 tsp salt

 

Directions


1. Spray a medium pot with olive oil spray and heat over medium high heat. Chop the green bell pepper, onion and sweet peppers.  Add to heated pot and sauté about five minutes.  Lower heat, add minced garlic and seasoning mix and sauté an additional 30 minutes, stirring periodically and adding a bit of water to prevent sticking. (I added up to 1/4 cup).


2. As onion mixture cooks, rinse the quinoa and set aside, chop the tomato and set aside, drain and rinse beans and set aside.  Meanwhile, assemble the salsa ingredients.


3. Add quinoa, tomato and water or broth to onion mixture sautéing on the stove.  Bring to a boil, cover, reduce heat and simmer for 15 minutes.  Remove lid, stir in beans and simmer an additional 5 to 10 minutes or until liquid is absorbed.  Serve 1 cup quinoa and bean mixture with 1 cup salsa mixture.

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