Mary has made a bunch of delicious meatless meals and sides with this quinoa for our Friday Rosary Night Dinners. Everything she has made has been so good! I will be making this dish for Rosary Night tonight. You can find the recipe here.
Quinoa and Black Beans
Pat's Rating:Tee's Rating: 4.5/5 stars. I really like the flavor, and because of the cilantro and the corn it is not heavy. It is also not overly time-consuming to make. I definitely want to make this more often!
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
1. Heat the oil in a saucepan over medium heat, sauté the onion and garlic. I used extra-virgin olive oil instead, it tasted delicious and one really can't taste the olive oil at all in the final product. I also waited to add the garlic until the onion was done.
2. Add the quinoa and vegetable broth, as well as the spices. I ended up adding about 2 or 3 teaspoons of cumin, I don't have cayenne pepper so I just skipped it. Bring to boil and then cover and simmer for 20 minutes
3. Stir the frozen corn into the pan, simmer for about 5 minutes until heated through. Haha this is certainly not the most appetizing picture!! Flash would have been better.
6. Stir in black beans and cilantro.
I opted to add the cilantro separately to taste.
And then add some sour cream to top off the dish:
All in all: easy, healthy, and delicious! This can be a side any day or a main dish on Friday. I bet it will also taste delicious with chicken and/or fresh tomatoes.
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