Quinoa with Vegetables and Black Beans Recipe
Quinoa is touted as as close to a ‘perfect’ food as you can get. It was harvested by the Inca’s and surrounding people thousands of years ago. Quinoa is back and you can find it at grocery stores around the country. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. It is high in protein, and low in calories. Quinoa is found by the rice/cous-cous.
Quinoa can be cooked like rice. That’s how I cooked it the first time I tried Quinoa but I hated the taste. Then I found a
Chipotle Quinoa with Corn and Black Beans recipe and decided to try it.
It came out great. I didn’t have everything she had so I changed the recipe, just a bit. Here is my recipe.
Quinoa with Corn and Black Beans
- 1 red chopped
- 3 tbl Olive Oil
- 1 tbl mined garlic
- 1tsp sugar
- 1 tsp Oregano
- ¾ cup dry quinoa
- salt and pepper
- 15 oz can Goya Black Bean Soup
- ½ cup frozen vegetables
- 1 cup vegetable broth or chicken broth
- Coat large skillet with olive oil and place over medium heat. Add onion and garlic. Cook, stirring until the onion is soft (about 5 minutes).
- Add seasonings: sugar, salt, pepper, oregano and continue stirring for about one minute.
- Turn up the heat to medium-high, add the quinoa. Continue to cook, stirring frequently for 3-5 minutes.
- Add black bean soup, frozen vegetables, 3/4 cup stock and bring to a boil. Stir, cover and reduce heat to low. Cook, undisturbed for 15 minutes.
- Uncover and test quinoa. If the kernels are still crunchy, add a little more liquid and cook for another 5 minutes or so. (you can also judge by sight; when fully cooked, the germ of the grain is exposed while the rest of the grain turns opaque)
- Serve warm or at room temperature.
Where to Get Ingredients:
You can get everything from your local grocery store. If you cannot find Quinoa. Pick it up from Amazon.