This Quinoa and Black Beans satisfies ALL my requirements for a “great” recipe! Get a load of this, and I am not exaggerating: it’s quick and easy, inexpensive, attractive to look at, delicious, and very very healthy. It travels AND refrigerates well and it can be eaten hot or cold. What else is there to say? I like to double the batch and bring it to work all week for lunch.
Sometimes I add chopped red bell pepper to the onion and garlic saute, but that’s mostly for added color and nutrition. It’s also excellent just the way it is! Two thumbs up!
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
Servings: 8 | Prep Cook Ready In
To make this Delicious Quinoa and Black Beans Recipe Follow the Instructions below:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Per Serving: 153 calories; 1.7 g fat; 27.8 g carbohydrates; 7.7 g protein; 0 mg cholesterol; 517 mg sodium.