Earthy and textural, quinoa is a fabulous source of protein. Traditional Latin American flavors infuse this filling and nutritious dish. It is delicious warm or cold.
Rinse the quinoa in a strainer and chop up the poblano.
Put the quinoa, poblano, broth, and cinnamon in a pot over high heat and bring to a boil. Once it reaches a boil, cover the pot, turn down the heat, and let it simmer for 15 minutes.
Meanwhile, drain the black beans and put them in a large bowl. Slice the corn off the cob--you can slice the kernels right off the cob directly into the bowl. Chop the tomato and bell pepper and add them to the bowl.
Once the quinoa has cooked, add it to the bowl as well. Toss everything together. Hit it with a little hot sauce if you like.
Originally Submitted
6/16/2006
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