Keen-wha?

Quinoa.

It’s not just a Cosmo-sanctioned grocery store pick-up line that we mocked endlessly, or the subject of intense “is this Kosher?” (in the literal sense) debate, or a food Leonore had never heard of before living with Alison.

It’s also what we had for dinner last night as a delightful update of the classic dish, rice and beans.

Here’s our version of the recipe:

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon curry spices
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1.5 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

As far as preparations go, start by heating the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. At this point, (we, at least) also make sure that both of the living room windows are open to create a breeze that (usually) prevents the smoke alarm from going off.Mix quinoa into the saucepan and cover with vegetable broth (or your favorite mix of water and “Better than Bouillan”). Season with curry powder, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.While simmering, consume copious amounts of gruyere and cheddar cheese on whole-wheat pita chips from your artfully-designed cheese plate.

Finally, stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans (no colander needed to rinse–just use the can and save on dish washing) and cilantro.

Serve with garlic bread, avocado slices, and more cilantro for garnish (and extra flavor, if you’re of the pro-cilantro persuasion).

Also best enjoyed in the company of lovely roommates and visiting-from-London friend.

xoxo,

Alison

Leonore

Anna

Wesley

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