In nature, there are a lot of animal proteins that are usually found in meat and dairy products. But what about the vegetarian protein sources? In this case, quinoa is a foodstuff that is absolutely indispensable. Quinoa originates from the Andes in South America and for thousands of years it has been treated as a super food. The Incas named her ‘the mother of all grains’ and often used it in their cuisine. Quinoa with beans is the best combination that will produce high-quality protein equal to meat.
- 2-3 tablespoons oil
- 1 small onion
- 4 cloves of garlic
- 100 gr quinoa
- 200 ml water, mixed with a bit of vegetable seasonings
- 1 teaspoon of minced cumin
- 1/2 teaspoon of chili powder
- unrefined sea salt and pepper (optional)
- 150 g of frozen corn
- 350 g of cooked beans, preferably black
- 1 bunch of finely chopped coriander
Heat the oil on medium heat and fry finely chopped onion with garlic until the color has turned golden brown. Move the pan to the side. Pour water into a pot, add vegetable seasonings, quinoa,cumin, ground red pepper and pepper, let it boil, reduce heat and cook covered for about ten minutes. Add frozen corn and let it cook for a few minutes. Even though there’s not much water left after you’ve added corn, stir corn with quinoa and leave the lid on, it will be cooked with steam, young corn doesn’t take much. Add to that onion with garlic and cooked beans with finely chopped coriander. Take a bite and if it’s necessary, add more unrefined sea salt and pepper. Cool and serve with green salad for maximum effect.