Canned or fresh cactus is combined with tomatoes, garlic and quinoa for a satisfying and filling meal.
Quinoa with Cactus
Ingredients
2 teaspoons vegetable oil
½ cup diced onion
2 cloves garlic, minced or ½ teaspoon garlic powder
½ tsp. salt
1 cup diced tomatoes (2 to 3 medium)
1 cup water
1 cup quinoa (if not pre-rinsed, rinse well using a fine-mesh strainer)
½ cup diced nopalitos, or cactus (canned and rinsed or fresh; see Notes)
Directions
- Wash hands with soap and water.
- Heat oil in a medium saucepan on medium heat. Add onion, garlic, tomatoes and salt. Cook until vegetables begin to soften, about 3 minutes.
- Add water and quinoa. Bring to a boil then reduce the heat. Cover the pan and simmer 10 minutes, or until liquid is almost absorbed.
- Stir in nopalitos, cover the pan and reduce heat to low for a few more minutes, until all liquid is absorbed.
- Refrigerate leftovers within 2 hours.
Notes
- Enjoy as a side with beans, chicken, fish, beef or eggs.
- No fresh tomatoes? Use 1 cup canned diced tomatoes. Omit salt if canned tomatoes contain salt.
- Add any extra nopalitos to salads with avocado, onion, tomato, cucumber, pepper and cilantro. They also add a bright flavor to scrambled eggs or rice.
- To use fresh cactus: Choose paddles that are bright green and soft, but not limp. To protect your hands, wear gloves while cleaning the nopalitos. Rinse under cold water, being careful not to prick your fingers. Remove the spines with a vegetable peeler or knife. Trim away about ¼ inch of the edges and ½ inch of the thick base. Rinse and cut into bite-sized pieces. Put cactus pieces in a saucepan with the stem end of an onion (onion tail) and cover with water. Bring water to a boil and simmer until cactus is soft, about 20 to 25 minutes. Pour into a colander to drain.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Peanut Soy Bulgur Pilaf
Peanut Soy Bulgur Pilaf
This hearty and satisfying whole-grain recipe combines savory soy, crunchy nuts and fresh green onion.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Whole-Wheat Yogurt Rolls
Whole-Wheat Yogurt Rolls
Warm and toasty rolls in 30 minutes with only 4 ingredients.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Rolls
Brown Rice with Corn and Beans
Brown Rice with Corn and Beans
This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Chicken Soup with Tortilla
Chicken Soup with Tortilla
Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Savory Yogurt Dip
Savory Yogurt Dip
A thick and creamy herbed yogurt dip that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Cinnamon Baked Pears
Cinnamon Baked Pears
Low-sugar dessert idea with fresh pears topped with cranberries, walnuts, and honey.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
4 Pear Halves
Comments
This recipe is so simple and delicious. It was easy to find a jar of nopalitos in the grocery store near tortillas, salsas and hominy. We loved the flavor and textures of this side dish.