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Quinoa and Black Beans Recipe

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This recipe for Quinoa and Black Beans is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon extra virgin olive 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
1/4 teaspoon cayenne pepper
sea salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions:
Directions:
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 vegetable broth.
Season with cumin, cayenne pepper, salt, and pepper.
Bring the mixture to a boil.
Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
Mix in the black beans and cilantro.
Personal Notes:
Personal Notes:
You can try variations to this recipe by adding bell pepper while sautéing the onions and garlic.
You may also add diced tomatoes using the liquid or draining it (I use tomatoes with green chilies for a southwestern flavor).

 

 

 

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