You are here
Quinoa and Black Beans
Eve discovered this at a potluck and lost track of the source (was it you?)
This easy one-pot dish combines a light and very nutritious grain, quinoa, with the heartiness of black beans.
5 ml 1 tsp. oil
1 onion, chopped
3 cloves garlic, peeled and chopped
180 ml3/4 c. uncooked quinoa*
350 ml1 & 1/2 c. vegetable broth
5 ml1 tsp. ground cumin
1 ml1/4 tsp. cayenne
2 ml1/2 tsp. salt
black pepper to taste
240 ml1 c. frozen corn kernels
2 (15oz.) cans black beans, drained and rinsed
120 ml1/2 c. chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Stir in the black beans and cilantro.
* Quinoa is the Spanish spelling of a Quechua word pronounced "keen-wah". This high-protein grain is native to the Andes.