I got this recipe from my friend Amy. One Friday morning, not long ago, we sat at her kitchen table swapping recipes, talking food, and catching up on our week. I love those kinds of relaxed mornings. Good conversation and friendship…energizing and comforting all at the same time.

This recipe calls for quinoa (keen-wa). Quinoa is gluten free and very high in protein. It is light and fluffy with a bit of a nutty flavor. There are many ways to eat it, as in the dish above, or as a warm breakfast cereal with fruit. Because the quinoa pairs well with so many flavors the possibilities are endless. You can find it in the same aisle as rice/grains in the grocery store, or in the bulk section.

When making this recipe I used a combination of red and yellow quinoa (because that’s what I had).

Quinoa and Black Beans

1 teaspoon olive oil

1 onion, chopped

1 jalapeno, seeded and diced

2 cloves of garlic, peeled and chopped

3/4 cup uncooked quinoa  *rinse the quinoa under water before cooking to remove an outer coating on the seeds that can cause a bitter taste*

1 1/2 cup vegetable broth

1 teaspoon cumin

1/4 teaspoon cayenne

salt and pepper to taste

1 cup corn (frozen or fresh)

2 (15 oz) cans black beans, rinsed and drained

1/2 cup chopped cilantro

Heat the oil in a medium saucepan. Stir in the onion, jalapeno, and garlic. Saute until lightly browned. Add the quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Amy recommends eating this dish for breakfast with an egg white omelet. I loved it with a few slices of creamy avocado on the side and a little salsa. Either way I hope you’ll enjoy it!


12 Responses to Quinoa and Black Beans

  1. Alyssa says:

    YUM! I’ll be making this ASAP! I have never thought to eat quinoa with an omelet — what a great idea! And the avocado — I am ALL over that!

    • Alison says:

      I could probably find some way to eat avocados at every meal. Seriously, love them and lately have been finding really good ones.

  2. Gail says:

    I love quinoa, it’s a favorite. One thing for all the quinoa newbies: make sure to really rinse the quinoa well before cooking. This will get rid of the bitter edge it can have. I find that people who say they don’t like quinoa have only had unrinsed quinoa…

  3. I love the texture of quinoa, and I’m always looking for new ways to serve it. This looks like a perfect way. In my mind, you just can’t go wrong with anything that includes avocado, black beans and cumin. Unless maybe it’s in pudding. Maybe.

  4. Christi Stednitz says:

    I have never tried quinoa but after this post… :) Your pictures alone…BREATH TAKING!!

  5. Amy says:

    I’m so glad that you liked the recipe!! (and thanks for helping me learn how to SAY Quinoa!) :-)
    You are doing great things with this blog – I love it!! I actually look forward to “hearing” you each day. Keep up the terrific work!

  6. Barb says:

    Alison, We tried this recipe tonight and loved it! Thanks for sharing.

  7. libby says:

    I love to read your blog. Your recipes are very inspiring. I am wondering about your flatware pattern, what is it? I really like the spoon in the photo with beans and quinoa.

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