pumpkingirl71 (pumpkingirl71) wrote in vegancooking,

Peruvian Quinoa with a Cape Verdian twist

This is the best quinoa I have ever made. Much thanks to Vicki and Carlos for leading me through the process : )

This was for a party. It makes a lot. We have the one weird food rule when we have a party. People are scared of what we eat, but I like people to leave having tried one new thing. So I serve something familiar with something weird on the side. This was our side dish with tacos.

1TBLS oil
2 onions, chopped
1 cup peppers, chopped (a mix is nice, but green is ok)
3 summer squash (I used one zucchini, one yellow, and one cousa)
2 packages Goya Sazon
adobo (I didn't measure)
1 can pink beans, with liquid
3 3/4 cups of boiling water
2 cups of quinoa, rinsed

Heat the oil in a large pan. Add the onion and fry over a very low flame for a long time. When they begin to brown, add the peppers. When the peppers are soft add the squash and seasonings. Stir until everything turns a nice shade of orange. Add the boiling water, beans and quinoa. Turn up heat, bring to a boil, cover and reduce heat. The quinoa will be done in 20 minutes.
Tags: ethnic food-latin american, grains-quinoa
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