Quinoa with Black Beans
 
Prep time
Cook time
Total time
 
Photo Courtesy of Karmen Mayer
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Serves: 4 servings
Ingredients
  • 1 tablespoon olive oil or canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • ⅔ cups dry quinoa
  • 1 ½ cups low-sodium vegetable broth
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 cup no-added sodium black beans
Instructions
  1. Heat the olive oil or canola oil in a medium saucepan over medium heat. When the oil is shimmering, add the onion and garlic and cook until the onion is translucent and garlic is fragrant, 3 minutes. Add the quinoa, vegetable broth, cumin, cayenne pepper, and salt and bring the mixture to a boil. Lower the heat to medium-low and simmer, covered, until the quinoa is tender, 15 minutes. Stir in the black beans and heat through for an additional 1 to 2 minutes.
  2. In each of 4 containers spoon ⅔ cups of the quinoa. Cover and place in the refrigerator for up to 4 days or in the freezer for up to 2 months.
  3. To defrost, place in the refrigerator overnight. To reheat, place in the microwave uncovered and cook on high for 45 to 60 seconds.
Nutrition Information
Serving size: ⅔ cups Calories: 205.89 Fat: 5.74 g Saturated fat: 0.68 g Carbohydrates: 30.45 g Sugar: 1.14 g Sodium: 203.41 mg Fiber: 5.90 g Protein: 8.23 g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/quinoa-with-black-beans-2/