Black beans are a staple in my home. Especially when paired with rice. Instead of rice, I'm switching it out for quinoa, to bump up the protein and to give it a twist. If you've never tried Quinoa, this could be a great recipe to introduce you to its texture and flavor. Quinoa has a slightly nutty flavor and a has a unique fluffy texture. It comes in a variety of colors, as vibrant as red. I used the white/cream colored version, which is most widely available. I highly recommend rinsing the quinoa very well, to remove the bitterness and dirt. I have tried quinoa that hasn't been rinsed and it really is off putting, so please, rinse well. I usually rinse mine 4 or 5 times through a mesh colander.
This serves about 4 people as a main dish or 6 as a side dish. I usually eat it as a main dish and pair it with a mixed salad or use it as a filling for a burrito.
Latin Quinoa and Black Beans
Cook Time: <30 minutes
Prep Time: <10 minutes
- 1 tsp olive oil
- 1 onion, diced
- 1 small organic bell pepper, seeded and diced
- 4 cloves of garlic, minced
- 1.5 tsp of cumin
- 2 bay leaves
- 1/4 tsp cayenne (optional)
- salt and pepper to taste
- 1 cup dry organic quinoa, rinsed very well
- 1 cup of low sodium organic vegetable broth
- 3/4 cup of water
- 1 (15oz can) of organic black beans, rinsed and drained
- 2 tbsp of fresh cilantro, minced
- 1 small lime, juiced
In a medium saucepan, heat the oil over medium high heat. Add the onion, bell pepper, and garlic. Saute for about 5 minutes or until softened. Add the cumin, bay leaves, cayenne, salt and pepper. Stir in well. Add the quinoa, veg broth and water. Raise the heat and bring to a boil. Cover and reduce the heat to low and simmer for about 20 minutes or until the liquid is absorbed. Remove the bay leaves. Add the black beans, cilantro and juice of 1 lime and incorporate well. Allow the mixture to heat through. Taste and check if any additional salt is needed. Serve warmed or cooled.