I found this great recipe for Quinoa and black beans on Allrecipes.com. I had tried a few other recipes to make quinoa in the past, but they didn’t turn out as tasty as this one. I was really impressed by the fresh flavors of the sweet corn and cilantro paired with a slightly spicy seasoning mixture. I added more cilantro than the recipe called for because I love cilantro (The recipe below accounts for the extra already).

This dish is full of healthy ingredients that really aren’t very expensive. This recipe makes for great leftovers too. It’s no wonder I make this dish about once a month. I am very happy to share this recipe and I hope you enjoy it too!

Ingredients

¾ Cup                                    Quinoa

1 teaspoon                         Olive Oil

1 Cup                                     Chopped Onion

3 Cloves                               Minced Garlic

1 teaspoon                         Ground Cumin

¼ teaspoon                        Cayenne Pepper

Salt and pepper to taste

1 Cup                                    Frozen Corn Kernals

2 (15 oz) Cans                    Black Beans (rinsed and drained)

1 Cup                                     Chopped Fresh Cilantro

1 ½ Cups                              Vegetable Broth (make sure its gluten and dairy free)

Optional: Lime Wedges for garnish

Instructions:

Heat the olive oil in a large pot over medium heat: cook and stir the chopped onion for approximately 5 minutes, then add the minced garlic and continue stirring for approximately 1 minute.

Mix the quinoa into the onion mixture. Cover with vegetable broth, season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover and turn heat to low. Simmer for approximately 20 minutes until the quinoa is tender and the broth is absorbed.

Stir-in the frozen corn and simmer approximately 5 minutes, add the black beans and cilantro.

Recipe from Allrecipes.com “Quinoa and Black Beans” by 3LIONCUBS