It’s the first Tasty Tuesday in 2013! After taking the last two weeks off because of holidays I’m glad to get back to it. And over the Christmas season I whipped up some new and delicious recipes to share. This particular meal started as an uninspired attempt to just put dinner on the table and ended with a touch of the West Indies that turned out quite tasty and very easy to make. It’s a bit like my etouffee but with a Caribbean twist. So without further ado, I present Caribbean Quinoa!
What you need:
- 1/2 c. quinoa – rinsed
- 2 tbsp coconut oil – divided
- 1 lbs ground beef
- 1/2 sweet yellow onion – chopped
- 1/2 red bell pepper – chopped
- 3 cloves garlic – pressed
- 2 links andouille sausage – chopped
- 1 can kidney beans – drained
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 avocado – diced
- sea salt – to taste
- Tabasco sauce - to taste
What you do:
Bring to cups of water to boil in a pot. Add quinoa, sea salt, and a tbsp of coconut oil to the water.
In a skillet over medium heat add the rest of the coconut oil and ground beef. Cook until browned. Add in chopped vegetables and garlic and cook until tender.
Mix in andouille, kidney beans, and cooked quinoa. Reduce heat to simmer (medium low). Sprinkle the mixture with spices and mix in.
Dish into bowls and garnish with avocados and Tabasco sauce.
I had to ask some people what quinoa is. Can you tell I rarely cook?
It’s still a bit of an unusual food, so that makes sense! I didn’t know what it was until I went gluten-free had to start finding alternatives. It’s pretty tasty and you make it the same way as rice.