I love quinoa and I eat it almost every day. Many people don’t realize that there are many different varieties of quinoa available. One of my favorites is black quinoa. It has a naturally smokey aroma and nutty flavor to it. This natural flavor profile lends itself to Southwestern American cuisine. The Southwestern quinoa can be a meal on its own or part of a Southwestern feast.


1 medium yellow onion, diced
2 cloves garlic
1 TBL extra virgin olive oil
1 cup black quinoa
2 cup low sodium vegetable broth
1 tsp ground ginger
1 tsp smoked paprika
1/4 tsp ground chipotle pepper
1/4 tsp salt


1. In a medium saucepan, heat the olive oil on a medium-high heat. Add the onions and sauté for 4 to 5 minutes.

2. As the onions become translucent, add the garlic and sauté for one minute more. Add the quinoa and mix everything very well, coating all the quinoa with the onions and garlic. Continue to stir the mixture until the quinoa is lightly toasted, about 5 minutes.

3. Add the vegetable broth, cover, and bring to a boil.

4. Once boiling, uncover the pan, reduce the heat to low. Add the smoked paprika, ginger, chipotle pepper and salt. Cover again and allow to simmer until it is fully cooked and tender, about 25 minutes.