rants & recipes

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

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