Quinoa and Black Beans
Ingredients
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped (I just did 1 1/2 teaspoons of diced)
- 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
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.
Nutritional Information
Amount Per Serving Calories: 76 | Total Fat: 1.5g | Cholesterol: 0mg
I added a little bit of diced up avocado to top mine off. I thought this was great! I'm a bit of a baby when it comes to spicy food; this definitely had a bit of a kick to it, but wasn't too spicy. I thought the flavors were great! For someone who isn't going dairy-free, they'd probably enjoy some cheese and/or sour cream on top. This was plenty for me for lunch, but if you're cooking for a bigger eater, this might be more of a side side dish! The recipe makes about ten servings (yikes!) so I have lots of leftovers to pack for lunches and eat this week. Here was the final result:
For dinner, I had a green salad with veggies and chicken on top with Annie's balsamic vinaigrette (yummy!) and a small fruit salad. Not a bad first day! If you cook the quinoa, let me know what your thoughts are!
I added a little bit of diced up avocado to top mine off. I thought this was great! I'm a bit of a baby when it comes to spicy food; this definitely had a bit of a kick to it, but wasn't too spicy. I thought the flavors were great! For someone who isn't going dairy-free, they'd probably enjoy some cheese and/or sour cream on top. This was plenty for me for lunch, but if you're cooking for a bigger eater, this might be more of a side side dish! The recipe makes about ten servings (yikes!) so I have lots of leftovers to pack for lunches and eat this week. Here was the final result:
For dinner, I had a green salad with veggies and chicken on top with Annie's balsamic vinaigrette (yummy!) and a small fruit salad. Not a bad first day! If you cook the quinoa, let me know what your thoughts are!
Yum! Thanks for the quinoa recipe. I fixed it last night and it was FANTASTIC! Thanks!
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