Once I got used to the texture, I really started liking quinoa. I like my pasta kinda crunchy and quinoa kinda seems like the pop-rocks of pasta. Last night I made this to have for lunches. One of the things I like about quinoa is that it's good hot or cold (can't say the same all the time for pasta). I like this recipe because you don't have to cook the quinoa on it's own before adding (one pot!)
Quinoa and Black Beans
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa
1 ½ cups vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper
1 cup frozen corn kernels
2 (15oz) cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and sauté until lightly browned.
Mix quinoa into a saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover; reduce heat and simmer 20 minutes.
Stir in frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Enjoy!
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