Spicy Quinoa

I’m a wimp when it comes to spicy food, I love it but most of the time spicy=heartburn. This dish is spicy without threatening my sensitive esophagus.

1/4 cup craisins (dried cranberries)
1/4 cup raisins
3/4 cup uncooked quinoa
1 tsp crushed garlic
2 TBSP olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp cinnamon
1 1/2 cups vegetable broth
1 can cannellini white beans, drained
1/3 cup pine nuts
1 medium carrot, sliced
1 small zucchini, sliced

Combine the raisins and craisins, place in one cup of hot water, set aside. In a medium skillet, heat the olive oil over medium heat. Once heated, add zucchini, carrot, pine nuts, cinnamon, cumin, black pepper, salt, garlic. Stir constantly for a minute, making sure not to burn spices. After about 3 miniutes, turn down heat to medium low, and add remaining ingredients; drained beans, quinoa, veggie broth, craisin and raisins in water. Cover and cook for about 20 min, until quinoa is softened. Turn off heat, let stand for 5 min before serving. Serves about 4 adults. Enjoy!

Other things I’m going to try with this dish next time; green onions, garbanzo beans, 1/2 tsp curry powder and cilantro. If you’re not a vegetarian, you can use chicken stock instead of veggie broth.

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