1 1/2 cup frozen or fresh chopped okra
1 1/2 cups vegetable or mushroom broth
3/4 cup quinoa
15 oz canned kidney beans, drained
10 oz can diced tomatoes with green chile
1 teaspoon olive oil
1/2 teaspoon ground chipotle pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 large onion, chopped
3 cloves garlic, minced
Heat the oil in a large saucepan. Add the onion and garlic, and saute until fragrant. Mix quinoa into the saucepan and cook 30 seconds, then add the broth, chipotle, cayenne pepper, chili powder, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until most of the liquid has be absorbed. Stir the okra, kidney beans and canned tomatoes with chile into the saucepan, and continue to simmer 2-5 minutes or until heated through.
I still think half the fun of eating quinoa is that you have an excuse to say “KEEN-wah”. That aside, quinoa is a great source of protein which makes this dish pretty much a complete meal in itself. Quickly sauteing the quinoa before adding the liquid brings out a nutty flavor that works well with the spices and the vegetables and diminishes the slight “seedy” flavor quinoa has that I know at least my husband finds less than appealing.
i’ve never tried okra before but i’m on a quest to try new things so maybe i’ll have to seek some out! my husband also isn’t a fan of quinoa and i always toast it too.
I have also never tried okra, it looks good though. I like how it is so colorful!
I love quinoa’s flavor — I think it’s couscous that needs to have its icky, cereal-like flavor covered up! This looks great. I love okra.
Lovely vibrant colors! Delicious sounding vegetarian dish—thanks!
Okra? I am sooo in!
I absolutely LOVE quinoa – especially when paired with an abundance of vegetables, and some legumes!
I love Okra, this recipe is great. Plus, the plate/bowl is gorgeous!
We eat a lot of quinoa. One thing I found out is that if you don’t rinse the quinoa really well before cooking it, it has that funky, bitter ‘seedy’ taste. Something about a protective coating on the seeds that protects it predators(?)
In any case, if I don’t rise it before hand, I can’t eat the stuff. But otherwise, the stuff is great!
I read this blog in spurts and currently, i’m sitting in a horridly boring History of American Journalism Class and I was so happy to see this dish! It looks so yummmy! The two carnivores (i’m veg) sitting to my left and right both agree that it looks delish! Great idea!
Okra and quinoa? It sounds so wierd, it might just be good- I’ll give it a try.