quinoa and black beans

Name: Quinoa and Black Beans
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 1 teaspoon(s) vegetable oil; 1 medium yellow onion, chopped; 3 clove(s) garlic, minced; 3/4 cup(s) uncooked quinoa; 1 1/2 cup(s) vegetable stock; 1 teaspoon(s) cumin; 1/4 teaspoon(s) cayenne pepper; - salt and pepper to taste; 1 cup(s) frozen corn; 2 can(s) black beans, drained and rinsed; 1/2 cup(s) fresh cilantro, chopped

(2 RATINGS)

45 Pinches

kelly maher

royal oak, MI

Updated on Sep 24, 2011

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.

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prep time 10 Min

cook time 30 Min

method ---

yield 8-12 serving(s)

Ingredients

1 teaspoon vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable stock
1 teaspoon cumin
1/4 teaspoon cayenne pepper
- salt and pepper to taste
1 cup frozen corn
2 cans black beans, drained and rinsed
1/2 cup fresh cilantro, chopped

How To Make quinoa and black beans

Step 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.

Step 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.
Step 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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