Mexican quinoa

This morning was spent watching little D play his first game of footy. He had a ball and played a great game but it was a little chilly watching on the sidelines so I was after something nice and warm for lunch.

I decided to give Quirky Jo's Mexican Quinoa a go.... with a few extras thrown in.

I only had 170 g of quinoa, so halved the recipe but I added a few ingredients of my own. Here's my version of Mexican Quinoa.

170g quinoa
1onion
2 cloves garlic
2tsp ground cumin

2tsp ground coriander 

1/2-1 tsp cinnamon

Chilli to taste
30g olive oil
75g tomato paste
625g water
1tbs veggie stock paste
1 can red kidney beans, rinsed
1 can, or fresh sweet corn kernels
Sour cream to serve.

Method:

Toast quinoa in Thermomix for 10mins on Varoma  speed 1 for 10mins on reverse.  Remove quinoa and set aside.

Chop onion and garlic clove on speed 7 for 5 seconds. Scrape down and add oil and cumin, coriander, cinnamon and chilli. Cook for 2mins at 100' on speed 1.

Return quinoa to bowl and stir for 1 minute on reverse to coat quinoa.

Add stock, tomato paste and water to the bowl and cook for 15mins, 100' on speed 1 reverse.

Add kidney beans and corn and cook for a further 10 minutes on speed 1, reverse at 100'.

I was a little worried when it finished cooking as there was a lot of liquid left but as Jo said the rest of the liquid was absorbed as it rested in the thermoserver. 

Before making the quinoa I also made a quick batch of wraps/tortillas to go with it:

200g wholemeal flour

130g bread flour

35g oil of choice ( I used rice bran oil)

170 g water

Pinch salt

Mix on speed 6 for 20 seconds them knead for 3 1/2 minutes. 

Roll into 6-8 portions and cook on each side until cooked.

You could if course substitute for your flour and oil of choice. 

I served the quinoa with a dollop of sour cream and a tortilla. Looks like tomorrow lunch for work is sorted also!