Tuesday, May 7, 2013

Black Bean Quinoa

I always have a hard time coming up with side dishes for Mexican meals.  This is a nice alternative to rice and beans.  It's simple, yet flavorful.  If you want a little more kick, use more cayenne pepper.  If you really love black beans, use two cans instead of one.             

  • 1 teaspoon vegetable oil
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 broth.

Season with cumin, cayenne pepper, salt, and pepper.

Bring the mixture to a boil.

Cover, reduce heat, and simmer for 20 minutes.

Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through.

Mix in the black beans and cilantro.

Source: slightly modified from allrecipes.com

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