With Thanksgiving being a meat-centered holiday I decided to bring my own dish to the feast, just in case the other vegetarian options weren’t enough to satisfy my hunger!
[ One of 3 feasts I was lucky enough to attend. ]
I ended up bringing a more tame version of one of my favourite weeknight meals (once again influenced by my old chef roomie):
Spanish rice (or in this case, quinoa)!
While the version I brought to Thanksgiving and a potluck earlier during the week was not Spanish (instead it was dressed with balsamic vinegar and olive oil and featured a wider variety of veggies) this spicy version has quickly become one of my favourites.
Equally tasty with rice or quinoa as a base, the dish is served warm with beans (black or red kidney are my favourite), bell peppers, onion, and tomato. The seasoning is a combination of brown sugar, garlic power, and generous amounts of cumin, chili powder, cayenne, and paprika.
I don’t really measure – I just mix it with a fork in a small bowl and add more paprika/cumin/chili powder depending on my mood or how the colour looks once I’ve mixed it with my grain of choice!
After sweating the onions add the grain and beans, season, then add the veggies and stir fry/sauté for 5 minutes on medium-low heat.
Delicious and satisfying, it’s a great way to mix up my usual cold quinoa salad dinner as the weather starts to get cooler and is a carnivore-pleasing dish (even if they’ll only accept it as a side)!
Hope everyone is enjoying their long weekend.