25 Jan Quinoa with Black Beans
Quinoa with Black Beans
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- 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
Prep time:
Cook time:
Total time:
Photo Courtesy of Karmen Mayer
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
- 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.
- 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.
- To defrost, place in the refrigerator overnight. To reheat, place in the microwave uncovered and cook on high for 45 to 60 seconds.
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