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Quinoa and Black Beans
May also be a good tortilla filling.
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
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (19 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1/2 cup Monterey jack or cheddar cheese (shredded)
1/2 cup yogurt
1/2 of a lime
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans
Top with cheese, serve with yogurt, guaoamole. Squeeze lime on top.