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.

Serves 4.

• As with most recipes, you can add or subtract ingredients that you may prefer. For example, colorful chopped red, yellow and green sweet peppers are a great addition to the recipe. Add them when you add the hominy for a more crunchy texture.
• Depending on where you live, you may have a difficult time finding canned hominy (see below for more information on what hominy actually is). If your region has a Mexican grocery store or a Mexican food area of the general grocery store, they may well carry it. If you absolutely can't find hominy, feel free to substitute 3 cups of frozen corn for the can of hominy.