Southwest Quinoa Recipe

Southwest Quinoa

Southwest Quinoa

This is a dish that is designed to satisfy the rice lovers out there minus the rice. It’s quick and simple and can be served alongside a multitude of items. Try it with a few slices of avocado.
  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 222 kcal

Ingredients

  • 1 Cup of Quinoa
  • 2 Cups of Water (I actually like to use just under 2 cups of water)
  • 2 TBSP Minced Jalapeño Pepper
  • ½ TSP Dried Oregano
  • 1 TSP Chili Powder
  • 1 TSP Dried Onion Flakes
  • 1 TSP Cumin
  • ½ TSP Coriander
  • ½ TSP Pink Salt (or salt to desired taste)
  • 4-8 TSP Infused Avocado Oil

Instructions

  1. Rinse quinoa using a fine mesh strainer.
  2. Pour quinoa and water into your rice cooker. Start cooking and leave covered. If you’re using a stovetop, add water to a small pot at high heat and boil. Once water is boiling add quinoa, cover the pot and reduce to low heat.
  3. After about 15 mins of cooking the majority of water in the pot or rice cooker will evaporate. At this point stir in the remaining ingredients and allow quinoa to sit for about 5 mins and remove from heat and serve.

Notes

Notes

Steps

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What began as an early childhood curiosity has now unfolded into committed passion for Chef Korby Benoit. Chef Korby specializes in vegan cuisine and has done so for nearly 20 years. Originally hailing from the Park Slope section of Brooklyn, he is the son of Haitian immigrants and a product of various New York City cultural movements of stemming from the 1980’s to the present. Throughout his journey Chef Korby has traversed the worlds of music production and DJing, journalism, fine art and fashion. He is a diverse and impassioned creative who relentlessly seeks to create exciting and inspired plant based foods. In recent years he has created a base in Los Angeles where he has launched a meal prep service named Kafou Alkaline Foods. Chef Korby also produced a vegan food, art and music festival called The Plant BASS’D Festival. He is also presently working on the crowdfunding his first cookbook entitled “No Mistakes Allowed”. With a drive to remain curious yet resourceful, Chef Korby has been active in educating people about his journey and culinary techniques. He remains insightful, enterprising and optimistic about his purpose and the potential for all of the human family.

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