Friday, July 1

Susan's Cajun inspired Quinoa dish

75grams of dried quinoa per person (Bulgar works well too)

125grams of lean bacon diced (I like the cajun one from Jumbo)

1 chicken flavored bouillon cube

1/2 a medium sweet onion, diced

1/2 paprika (bell pepper) diced. I use red for a bit of color

1/4 cup corn kernels (I actually just put in a handful)

1/2 can (or more if you like) of drained kidney beans

Water. Enough to cover the quinoa in the pan.

generous shaking of your favorite cajun seasoning (I use Fiddes Payne)

* diced chile. This is optional depending on how much heat you like. I often forget it

squeeze of lemon juice

small amount of oil (I use a smoke oil)

*option. You can also use grilled chicken pieces in the dish if you want


First, measure the quinoa and set aside. Cut up other ingredients and have ready to the side.

In a thick bottom pan (with lid) such as a dutch oven (braadpan), put over medium to high heat and add oil.

When oil is glistening add bacon pieces and cook thoroughly. You can also add the onions and peppers at this time to brown them.

Then, add the quinoa and stir constantly for less than a minute. This starts the cooking of the grain.

Add water until it just covers the quinoa. Add bouillon cube and bring to a boil. Reduce heat to low and add lid to pan. Cook for 5 minutes before adding other ingredients.

After the quinoa is partially cooked, remove lid and add beans, corn kernels, seasoning. Put lid back on and continue cooking for about another 5 minutes (depending on package instruction for the quinoa)

Check to see if the quinoa grains are tender and that the water has been absorbed. Add a splash of lemon juice and taste to see if it needs more seasonings, etc.

Serve warm or cold. We like it as left-overs as well.


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