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quinoa and black beans

(2 ratings)
kgmaher87 avatar
Recipe by
kelly maher
@kgmaher87
royal oak, MI

I love this because it is so versatile. I love to eat some when it is hot, then eat the left overs as a cool side dish, with some diced ripe avocado.

►
(2 ratings)
yield 8 -12
prep time 10 Min
cook time 30 Min

Ingredients For quinoa and black beans

  • 1 tsp
    vegetable oil
  • 1 md
    yellow onion, chopped
  • 3 clove
    garlic, minced
  • 3/4 c
    uncooked quinoa
  • 1 1/2 c
    vegetable stock
  • 1 tsp
    cumin
  • 1/4 tsp
    cayenne pepper
  • salt and pepper to taste
  • 1 c
    frozen corn
  • 2 can
    black beans, drained and rinsed
  • 1/2 c
    fresh cilantro, chopped

How To Make quinoa and black beans

  • 1
    Chop the onion and mince the garlic. Put aside. Measure your quinoa and vegetable stock and have ready. Drain and rinse the black beans in a spaghetti strainer. Remove as much liquid as possible and set aside. Chop the cilantro and set aside.
  • 2
    In a medium sized saucepan, heat the vegetable oil over medium-high heat. Add garlic and onion and saute until caramelized. Mix quinoa into saucepan and cover with vegetable stock. Add the cumin, cayenne, and S&P. Bring to a boil, then simmer covered for 20 minutes.
  • 3
    Stir in the frozen corn and simmer for another five minutes, or until heated through. Mix in the black beans and cilantro. Serve warm or chilled.
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