Quinoa and Black Beans
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeno, seeded & minced
3/4 cup quinoa, rinsed & drained
1 1/2 cups vegetable broth or stock
1 1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt & pepper to taste
1 cup frozen corn kernels
2 (15-oz) cans black beans, drained & rinsed
1/2 cup fresh cilantro, chopped
Heat oil in a medium saucepan over medium heat. Add the onion and saute until lightly browned, about 5 minutes. Stir in the garlic and jalapeno, cook for one minute.
Add the quinoa and toss to coat the grains with the oil. Stir in the vegetable broth, cumin, cayenne, salt & pepper and bring the mixture to a boil. Cover and reduce heat; simmer for 20 minutes.
Stir in the frozen corn, cover and continue simmering for 5 minutes. Add the black beans and cilantro, stir and heat through. Adjust the salt and pepper.
SO HOW'D IT GO?
I was a little nervous when I was making this recipe (it was also my first time cooking Quinoa). It didnt look very filling or hearty. It turned out great and my boyfriend liked it! It was very quick and easy, I will make it again!
Loved it!
This is a really good recipe. I didn't have any black beans, so I used a can of kidney and a can of white northern beans. I think next time I will add more veggies than just corn. Good flavor and spice, though.
This was really delicious. I actually used chickpeas instead of black beans though because I was out of black beans. This was the first thing I've ever made using quinoa and it definitely left a good impression!
very tasty! thank you for the recipe... i added half a red pepper and 2 tomatoes at the end and served it with corn bread. it probably took me a total of 30 min to make.
This was great! I made it because the picture looked good.... My daughter even liked it and she is always making that "oh-no-not-another-vegan-experiment" face. I changed only one thing, I added red bell pepper at the same time as the cilantro and there was NO LEFTOVERS!!!!! I served with a hemp seed roll.