Tex Mex Quinoa with Black Beans

Tex Mex Quinoa with Black Beans

Have you tried Quinoa yet?  Oh my….if you have not, I highly suggest starting with this recipe!  It is so full of Tex-Mex flavor and easy to prepare.  Quinoa is a super food (meaing packed fullof good for you nutrients) and adding black beans help heathify it even more!  I know I labeled this as a side dish, but I would even eat it as a main dish.  With the combination of black beans and quinoa, it is full of satisfying protien.  I know quinoa can be a bit pricey, but a little quinoa does go a long way.  I usually buy mine from a warehouse club (a.k.a. Sam’s Club) or from Azure Standard.  To reduce the sodium content in this recipe, use frozen corn, rince your black beans (or prepare your own- more on that in a later post), and buy reduced sodium chicken broth (or make your own- more on that in a later post).  The spices in this dish can be adjusted to you liking also.

n a medium saucepan, heat oil over medium heat. Add the onion and garlic and cook until lightly browned.

In a medium saucepan, heat oil over medium heat. Add the onion and garlic and cook until lightly browned.

 

 

 

 

 

 

 

 

 

 

Add the quinoa and cook and stir for 1 minute

Add the quinoa and cook and stir for 1 minute

 

 

 

 

 

 

 

 

 

Add the broth, cumin, cayenne (opt.), and salt & pepper. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

Add the broth, cumin, cayenne (opt.), and salt & pepper. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

 

 

 

 

 

 

 

 

 

Stir in corn and cook for 5 minutes. Add the black beans and cilantro (opt.) and serve.

Stir in corn and cook for 5 minutes. Add the black beans and cilantro (opt.) and serve.

 

 

 

Tex Mex Quinoa with Black Beans
 
Author:
Serves: 8
Ingredients
  • 1 teaspoon olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup uncooked quinoa, rinced & drained
  • 1½ cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, optional
  • salt and peper to taste
  • 1 cup frozen corn kernels
  • 2 cups cooked black beans, rinced and drained
  • cilantro to taste, optional
Instructions
  1. In a medium saucepan, heat oil over medium heat. Add the onion and garlic and cook until lightly browned. Add the quinoa and cook and stir for 1 minute. Add the broth, cumin, cayenne (opt.), and salt & pepper. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 20 minutes.
  2. Stir in corn and cook for 5 minutes. Add the black beans and cilantro (opt.) and serve.

Adapted from Allrecipes.com

This post is linked to The Country cook & Eat At Home, Gooseberry Patch


Comments

  1. Leslie says

    We have recently discovered quinoa and I am super excited to try this recipe…thank you for sharing!!!

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