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Quinoa and Black Beans

Source of Recipe

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Quinoa and Black Beans

Allrecipes.com
WW Points
Serves 10
Ready in 50 minutes

Recipe by 3LIONCUBS - "Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America."

Review: Naomi Witzke Aug. 21, 2007 - If I could give this six stars, I would. This satisfies ALL my requirements for a "great" recipe! Get a load of this, and I am not exaggerating: it's quick and easy, inexpensive, attractive to look at, delicious, and very very healthy. It travels AND refrigerates well and it can be eaten hot or cold. What else is there to say? I like to double the batch and bring it to work all week for lunch. Sometimes I add chopped red bell pepper to the onion and garlic saute, but that's mostly for added color and nutrition. It's also excellent just the way it is! Two thumbs up!

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1-1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.


One serving equals: Calories: 153 (Calories from Fat: 15); Fat 1.7g (Saturated Fat 0.2g); Cholesterol 0mg; Sodium 517mg; Potassium 333mg; Carbohydrates 27.8g; Fiber 7.8g; Protein 7.7g ++++ WWP: 2