Wednesday, May 18, 2011

Quinoa and Black Beans



Last week we went to a swim team potluck and I signed up to bring a dish to share.  I decided to put my name down under the category of "Vegan Main Dish" because it was absolutely wide open. (Guess why?) Just in case you ever find yourself in the same spot, this recipe will bail you out.  It doubles easily to serve 12.



Quinoa and Black Beans
Serves 6
Adapted from a recipe from allrecipes.com

1 tsp vegetable oil
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth (check for gluten)
1 tsp cumin
1/4 tsp ground cayenne pepper
salt and pepper
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped

Heat the oil in a large saucepan over medium heat.  Stir in the onion, red pepper and garlic and cook until the onion is soft and yellow.

Rinse the quinoa well and add to the saucepan.  Add the vegetable broth, cumin and cayenne.  Season with salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and simmer for 20 minutes.

Add frozen corn and simmer another 5 minutes until heated through.  Stir in the black beans and cilantro. Serve hot or warm.

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