Grace and Ben

fabulous recipe! This is the best quinoa recipe I’ve made thus far. Thanks to allrecipes. I know Ben doesn’t like corn (for philosophical reasons), but I think this recipe will taste fine without it.

Quinoa and Black Beans
Ingredients:
1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
2 cups vegetable broth (I used one can of Swanson’s)
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste (don’t oversalt, the veggie broth has lots of sodium/flavor)
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

1. Heat oil in saucepan over medium heat. Stir in onion and garlic. Saute until lightly browned.

2. Mix quinoa into saucepan. Add veggie broth. Season with cumin, cayenne pepper, salt and pepper. Bring mixture to a boil. Cover, reduce heat and simmer for 20 min.

3. Add frozen corn and simmer for 5 min more until heated through. Mix in black beans and cilantro. I didn’t use canned black beans, but I had cooked dried black beans (following Joy of Cooking) before Christmas and frozen it. After defrosting, I added about 3 cups of my black beans and it was very tasty.

This entry was posted on Thursday, December 31st, 2009 at 5:29 pm and is filed under Baltimore, Dining In. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.