Quinoa is one of those nutritional powerhouses that seemingly came out of nowhere.
A decade ago, it was a health food that no one knew how to pronounce – now it’s a regular in the frozen aisle of major grocery store chains! (And it’s “keen-wah,” in case you wondered…)
Quinoa deserves to be well-known. This superfood is packed with minerals and fiber, and it’s a complete protein, meaning it has all 9 essential amino acids. That makes this recipe a great side dish or a meatless main for vegetarians and vegans.
Confetti Quinoa joins White Bean Cajun Chicken with Black Beans and “Rice”; Spicy Okra with Garlic and Tomatoes; and Blackened Salmon on our Cajun Cooking menu.
1Cook the quinoa with 1/4 teaspoon of the salt according to the package directions.
2Heat the oil in a large nonstick skillet over medium-high heat. Add the shallot, garlic, and thyme and cook for 1 minute.
3Stir in the bell peppers and coriander and cook until crisp-tender, 3 to 4 minutes. Add the sunflower seeds and cook for 1 minute.
4Stir in the quinoa and cook, stirring, until well mixed and heated through, about 1 minute. Remove from the heat and stir in the vinegar, remaining 1/2 teaspoon salt, and pepper
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