Quinoa and Black Beans

SUBMITTED BY: 3LIONCUBS PHOTO BY: SunFlower

"Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

READ REVIEWS (365)

DIRECTIONS

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 pepper, 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. Mix in the black beans and cilantro.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 21, 2005 by JHARMONY

This is a great recipe. I have made it a few times already and I love it more and more each time. (I usually only use 1 can of beans.) Also, a general tip for quinoa: it cooks better if you soak it in water for an hour or so before rinsing it out and using it.

16 users found this review helpful

Reviewed on Feb. 21, 2008 by Jamie

This recipe was great! I served it as a side dish, but it definitely has potential to be a main course. I used one can of black beans and chicken stock because I didn't have veggie stock on hand. Next time I'll add a drained can of tomatoes with green chiles. I let my quinoa soak while I did my prep work, a total of about 10 minutes, and the quinoa came out soft and mushy (like a wet couscous). I think you can skip the soaking part for a firmer, "al dente" quinoa and that should taste fine. I think soaking for an hour would have turned it completely into mush.

15 users found this review helpful

Reviewed on Jan. 30, 2008 by brookeoz

Really good. I followed the others advise and added to the recipe. I added zucchini and tomato as well as fresh lemon juice. I used only one can of beans but I only had a half a cup of Quinoa left. We put it in tortillas with raw cabbage and avacado and it was so fresh and delish. Good for you, easy and tasty.

11 users found this review helpful

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