Tuesday, June 18, 2013

Vegan Quinoa & Black Beans

So a few weeks ago, I bought this gigantic bag of organic quinoa at Costco.  Considering that I've never really cooked with quinoa before, I was hesitant to get started, so I put if off and off and off!  NOT TODAY.  I finally did something with it!  Since I've been attempting to eat vegan before six over the past few weeks, I thought this would be a perfect way to keep on track.  I googled "quinoa recipes" and I came across this one that had a great mixture of all my favorite flavors.  Black Beans? yes.  Corn? yes.  CUMIN?  Alright, sign me up!

Vegan Quinoa & Black Beans

courtesy of Allrecipes.com by quinnstitch.blogspot.com
yield: about 4 cups
[printable recipe]

1 tbsp olive oil
2 cloves garlic, minced
1/2 onion, chopped
1/4 cup + 2 tbsp quinoa
3/4 cup vegetable broth (or water, if need be)
1/2 tsp cumin
1/8 tsp cayenne pepper
salt & pepper to taste
1/3 cup frozen corn (or fresh from the cob)
1 can black beans, rinsed
1/4 cup cilantro, chopped
the juice of 1/2 lime

1. Heat oil in pan over medium heat.  Add onions and cook until translucent, about 5 minutes.  Add garlic after a couple of minutes.  
2. Rinse quinoa.  Add quinoa to pan and cook with onions for about 1-2 minutes.  
3. Add broth to pan.  Add spices.  Bring to boil.  Turn to low, cover & simmer for about 20 minutes.
4. Add corn to pan, mix in and cook for a few more minutes.
5. Add rinsed black beans.  Stir and cook for a couple more minutes until heated.
6. Remove from heat and stir in chopped cilantro. Sprinkle with lime juice.

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1 comment:

  1. Trying this for lunches next week! And...probably slathering it with sriracha because for me, VB6 = copious amounts of sriracha. That's just how the chips are falling.