So, you know how it is...you're browsing through Pinterest around lunch time and stumble upon a recipe that makes you drool. You go through the ingredients and a mental check list of what you have on hand and go to make it, because obviously you have everything. (I was going to add, 'oh wait, this is just me?' but lets be honest here, I know you all food gawk on Pinterest too.)
But let's be real. That is not how it goes. I found this recipe and had everything but scallions, and that was ok because I had some onion in the fridge. To make a long story short, I had no onion, it had gone bad (yuck!). Without onion I felt the recipe would be super bland. But I had already started cooking the quinoa, so I had to come up with something to do with it. And lucky for me, not having scallions or onions made for a delicious surprise. And, well because this was unexpected, I have zero pictures. Sorry about that.
So here is what you will need
1 cup uncooked quinoa (rinsed, don't be lazy.)
2 cups vegetable broth or 1/2 vegetable bouillon cube
1/2 can black beans (or about 1 cup)
1 cup corn (frozen, fresh, canned...whatever you have)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp chipotle powder (I think this was the star of the show, such a great smoky/spicy flavor!)
Rinse your quinoa and put it into the 2 cups of boiling vegetable broth and reduce to a simmer. Cover and come back to it in a bit.
As you are waiting for the quinoa to cook, put a little olive oil in a pan and put the corn in. I cooked mine over medium heat until it was a little charred....or 'fire roasted' looking. I love the flavor it gives the corn. Once the corn is getting a bit golden, I added the black beans and cooked it on low just to warm the beans. Then comes the myriad of spices. I did not measure at all...but I would start with what I put above, remember, that if it seems like a lot for the black beans and corn alone, it will be added to the quinoa and not as strong as it may seem. Anyway start with the above measurements and add more if you need. As for salt and pepper, I just added a pinch of each and called it good.
Once the quinoa is done, just mix it all together and add the butter. The Butter is definitely not necessary and could be omitted so easily, I just enjoy a little butter in my cooking every now and then.
I hope that you enjoy it. Have fun with it and change it up. I loved using the leftovers as a salad topper along with some cottage cheese. Sounds odd, I know...but try it!
And if you do not like the uncertain measurements blame my mother! She taught me to cook and we come from a long line of measure-ers who answer the question "how much should I add?" with "until it looks right." Much to my husbands dismay, I have inherited this trait and have maybe 3 things I cook that I actually measure. So, blame my wonderful, loving and amazing mother for this fault in me.
I hope this finds you well, and having a fabulous start to your weekend.
What happy accidents have you had in the kitchen? Any favorite recipes born from just experimenting?