Monday, May 3, 2010

I made quinoa with black beans and cilantro

This is a quick, easy one-pot recipe. Great for a healthy weeknight meal that will leave you enough to bring leftovers to work.

  • 1 tablespoon vegetable oil
  • 2 cups chopped white onions
  • 1 cup chopped red bell pepper
  • 1 cup quinoa,* rinsed, drained
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 11/2 cups water (used no-chicken broth instead)
  • 1 15-ounce can black beans, rinsed, drained
  • 1/2 cup chopped fresh cilantro, divided
  • Crumbled Cotija cheese or feta cheese (optional)
  • * A grain with a delicate flavor and a texture similar to that of couscous; available at natural foods stores
  • I added garlic and cayenne

  • Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper (and garlic); sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients (plus cayenne). Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired

    I served it with some guacamole I whipped up. You can also just throw some avocado chunks into your bowl for garnish.

    1 comment: