Thursday, April 2, 2009

Quinoa and Black Beans

Quinoa is a power grain- a complete protein and a great substitute for rice or taco filling. This recipe makes plenty for 8: • 1 onion, chopped • 3 cloves garlic, peeled and chopped • 3/4 cup uncooked quinoa (make sure to rinse thoroughly) • 1 1/2 cups vegetable broth • 1 teaspoon ground cumin • 1/4 teaspoon cayenne pepper • salt and pepper to taste • 1 cup frozen corn kernels • 2 (15 ounce) cans black beans, rinsed and drained • 1/2 cup chopped fresh cilantro Directions 1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. While this is cooking, soak quinoa in water for 5 minutes. Drain. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 4. Enjoy with brown rice and corn tortillas, top with cheese and avocado