Spiced Quinoa

Lent is a season where I am always searching for new, tasty vegan recipes.  If the boys will eat it, even as a side dish, that is even better!  This one was a success.  It is slightly modified from Allrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chicken or vegetable stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts or pine nut/cashew mix

DIRECTIONS:

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20-25 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans and toasted nuts.
  5. Serve warm or cold.
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Creamy Jalapeno Green Sauce

This is the infamous “Green Sauce” that has spawned a legion of admirers. Beware, this recipe makes enough for one person, maybe two if they aren’t very hungry. I advice doubling or tripling the recipe if you hope to have any left to put in the fridge!

Ingredients

4 Large fleshy Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste

Directions:

1. On a gas or charcoal grill, roast jalapenos until skin is thoroughly charred and blistered.
2. Place roasted peppers in a ziploc bag to steam and cool for 10-15 minutes
3. Using a kitchen knife, scrape the charring off, it should flake right off. Note – rinsing roasted jalapenos will dampen the spice, so don’t complain to me if you rinse them and then get a mild sauce.
4. Half and seed the peppers
5. In a blender, place the clove (I mince it first), peppers and about half the oil along with a little salt.
6. Add in remaining oil as you puree the peppers. You may want to scrape the sides of the glass container down a few times to make sure all the pepper is pureed.
7. Add salt to taste and blend to mix it in.

Serve with tortilla chips and something cold to drink!