“Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.” Quinoa and Black Beans – You must try this recipe.
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- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil.
- Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Per Serving: 153 calories; 1.7 g fat; 27.8 g carbohydrates; 7.7 g protein; 0 mg cholesterol; 517 mg sodium.
Recipe by: 3LIONCUBS, Photo Credit: Kevin Lynch (flickr)
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