Quinoa Chile Bowl


This is a pretty random concoction that I threw together this evening when I got home and realized that we were out of leftovers for lunches this week. I always try to have yummy leftovers for lunch, since eating out is both expensive and challenging for my gluten-free self. Good leftovers give you something to look forward to, no matter what goes haywire during the day…and on a Full Moon week – there’s plenty going haywire, so lunch is a welcome respite.

There’s not much more to say about this dish other than it’s a spicy bowl of goodness, crafted from odds and ends in the fridge. I didn’t have quite enough BBQ pork leftover for 2 lunches, so I tossed in there for garnish, and it adds a nice smoky note to the concoction, but could just as easily be left out, and a can of black beans tossed in.

Quinoa Chile Bowl with Pork
Serves 6

2 cups Quinoa (dry)
1 T butter
1/2 large onion, sliced
1 1/2 cups sliced bell pepper
1 clove garlic
1 1/2 cups frozen corn, thawed
6 oz leftover pork shoulder (optional)
1 T cumin
1 T chile con carne spice
4 T salsa
2 T chipotle puree
1/2 tsp kosher salt
1 cup chicken stock
water
Cilantro to garnish

  1. Cook the quinoa in your rice cooker (2 1/2 rice cooker cups of quinoa) with 1 cup chicken stock, water to fill to the 2.5 line on the rice cooker bowl. Add the chile powder, cumin, salsa and chipotle peppers in the rice cooker, and cook on the quick steam setting until done.
  2. In a large saute pan, melt the butter, and saute the bell pepper, garlic and onion 4-5 minutes until soft, then set aside.
  3. When the quinoa is cooked, pour it into a large mixing bowl, and add the cooked onions and bell pepper, corn, cilantro and pork. Mix to combine. If you want it spicier, add more chipotle puree or some siracha sauce.

388 cal/serving, 100cal from fat, 11g fat, 30mg cholesterol, 280mg sodium, 270mg potassium, 56g carbs, 7g fiber, 3g sugars, 18.7g protein

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