Cajun Quinoa Recipe
This is a delicious, just slightly spicy, quinoa recipe.
The spice comes from Cajun seasoning.
You can mix your own if you have a favorite recipe, or buy a pre made mixture of spices. Ideally, make sure it doesn't have a lot of added salt.
Adjust the amount of Cajun seasoning you use in this recipe to suit your taste.
Note: When cooking quinoa, it is important that you rinse it first, as per the instructions on the container you purchased it in. In it's natural state, quinoa has a bit of a bitter taste. Soaking it before use removes the bitter saponins.
Cajun Quinoa Recipe
1/2 cup (125 ml) onion, chopped
1 teaspoon (5 ml) olive oil
6 garlic cloves, minced
1 1/4 cups (300 ml) quinoa, rinsed & drained
1 cup (250 ml) carrots, coarsely shredded
1 teaspoon (5 ml) Cajun seasoning
1 medium zucchini, quartered lengthwise & sliced
1 - 14 ounce can (398 ml) golden hominy, rinsed & drained
1 tablespoon (15 ml) fresh thyme or oregano, snipped
In a medium saucepan, cook the onion in hot oil over medium heat for 3 minutes. Add garlic and cook for 1 minute more. Stir in the quinoa, carrots, Cajun seasoning and 2 cups (500 ml) of water. Bring the mixture to a boil, then reduce the heat. Simmer, covered, for 10 minutes.
Stir in the zucchini, hominy and thyme. Simmer, covered, for 5 minutes more or until quinoa and zucchini are tender and liquid is absorbed. Season to taste with salt.
Amount Per Serving:
Total Fat 4.5 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 342 mg
Total Carbohydrates 52.3 g
Dietary Fiber 7.0 g|
Sugars 2.8 g
Protein 10.0 g
Vitamin A 95%
Vitamin C 24%
Quinoa is a wonderful tasting grain-like food that is very high in protein.
Whether or not you follow a vegetarian lifestyle, if you want a varied healthy diet, I think that trying a quinoa recipe or two is a "must do". See the notes above the recipe for tips on how to cook quinoa.
Believe it or not, this "grain" is related to both beets and spinach. Read more about quinoa and how to prepare it at Wikipedia.
Hominy is actually dried maize (corn) kernels which have been treated with an alkali.
It is used by many cultures, including in Mexican cuisine, Native American food and in many West Indian island cuisines, especially Jamaica. Jamaicans make a sweetened hominy pudding or porridge.
Hominy is used in Latin American cuisines in masa, a dough that is used for many recipes in Mexican cooking.
Hominy is often coarsely ground to make hominy grits.
I love trying something new, so if you are like me, I would suggest tracking it down if you can. It is a nice addition to this Cajun quinoa recipe. If you can't find it, see the substitute instructions in the Tips and Variations section above.