I found the following recipe online and I think this looks and sounds fabulous!! Unfortunately, the way they have written the recipe it is not vegetarian. Change the chicken broth to vegetable broth and it is vegetarian. Use soy cheese and no sour cream (no animal products) and it’s even vegan. Cook the quinoa ahead of time and you can have dinner without turning on the stove. I plan to make this recipe as a vegan meal and since I have the regular and the red quinoa I will likely use the red rather than going in search of black quinoa.
yield: 4 servings
for the quinoa-
1 cup black quinoa
2 cups low sodium chicken broth
1 tablespoon taco seasoning
for the salad-
any fixing you like:
Rinse quinoa under cold water and drain. Pour the quinoa into a large pot, and stir in chicken stock and taco seasoning. Cover with lid and bring to boil, and then reduce to simmer. Cook on low about 20 minutes or until all liquid has been absorbed.
When ready to serve, scoop black quinoa into bowls and top with any desired toppings.