When you look back on your college days and think of the food you ate, I bet you have visions of hot wings, midnight pizza delivers, and lots of beer. But that’s because you are old went to college in a different generation than I did. These days, college kids have fresh sushi delivered until 2 a.m. for midnight cram sessions and introductions to foods they never knew existed.
My alma mater had one serious salad bar. I’m not even going to attempt to explain the glory that it was. This is where I was introduce to Quinoa (one super cool thing about the salad bar was that every item was properly labeled).
Quinoa is kind of like gnocchi. Well, they are not alike at all, actually. But you probably don’t know how to say it. So let me teach you. First, you must abandon your American tendency towards the KWA sound and your desire to pronounce every single vowel in the word. It is NOT kwIn-ohh-Ahhhh. Now that would just be silly.
Keeeen-Wah is how it is said. And now you can order this grain/cereal/seed pod in your favorite hippy restaurant with confidence.
1/4 cup quinoa, rinsed (do not skip this step. Seriously.)
1/2 cup frozen corn kernels
1 can diced tomatoes
8 oz water + 4 oz water
3/4 cup black beans
1 clove garlic minced
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
Add quinoa and diced tomatoes to a pot over medium heat. Add spices and bring mixture to a simmer. Add 1 cup of water and simmer 10 minutes over low heat. Add black beans, corn, and remaining portion of water and continue to cook 10 minutes. Cover the pot tightly and remove from heat; let sit for 5 minutes. Garnish with oregano.