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.
- 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
- 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.
- Stir in corn and cook for 5 minutes. Add the black beans and cilantro (opt.) and serve.
Adapted from Allrecipes.com