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Quinoa and Black Beans

Reviewed: Apr. 25, 2013
I love this recipe almost as much as I love potato chips! I substituted 3 cups of dry black beans. I soaked them overnight, then cooked them for about 1 ½ hours before adding them to the recipe (I may have lost some vitamins by cooking them so long – I need to research black bean cooking). I also added a fresh half cup of cilantro right before serving. I love cilantro and it added some nice color and spark to the dish. The next time, I might add a bit of avocado to top it off.
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