CHARLOTTE, N.C. (QC Life) - National Quinoa Day is Jan. 16.
Ahead of that recognition, Chef Julia Simon, owner of Plant Joy and Nourish, is sharing a recipe for quinoa grounds for tacos or nachos.
Quinoa Grounds for Tacos or Nachos
3 cups cooked tricolor quinoa (cooking method noted below)
1 tbsp Extra Virgin Olive Oil
1 tbsp toasted sesame oil
1 tbsp onion powder
2 tbsp garlic, minced
2 tbsp chili powder
1 tbsp cayenne (or less, to taste)
1-2 tsp smoked sea salt
2 tbsp nutritional yeast
1 cup drained and rinsed black beans
1 cup corn, fresh kernels
Preheat oven to 375 degrees. Toss the quinoa with the above seasonings, spread out on a parchment-covered half pan, and bake 15 to 20 minutes until crispy, tossing once. Add black beans and corn and serve warm, on nachos or tacos, with preferred accompaniments!
Foolproof quinoa stovetop method:
1 part quinoa
1.25 part stock or water
11 minutes low simmer, covered, in a saucepot
Let steep 3 minutes until quinoa seeds are not opaque at the center, fluff with a fork, and serve!
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