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!