Canned or fresh cactus is combined with tomatoes, garlic and quinoa for a simple and satisfying side dish.
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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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 Victor Villegas and the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Corn and Tomato Salad
Corn and Tomato Salad
Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Prepare:
5 minutes
Makes:
3 cups
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Red Potato and Cabbage (Colcannon)
Red Potato and Cabbage (Colcannon)
This traditional Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 cups
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Zucchini Pizza Boats
Zucchini Pizza Boats
Simple 4-ingredient meal topped with warm marinara sauce and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini 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.