Servings | Prep Time | Cook Time |
---|---|---|
10 | 20 mins | 40 mins |
1. | Rinse quinoa very well to remove bitter coating. Drain and rinse can of black beans. Chop onion, garlic and peppers. |
2. | Heat oil in medium saucepan over medium heat. Stir in onion, garlic and peppers. Sauté until lightly browned. |
3. | Mix quinoa into the saucepan and cover with vegetable broth. |
4. | Season with cumin, curry powder and red pepper flakes, and black pepper. Bring to boil. Cover, reduce heat and simmer for 20 minutes. |
5. | Stir diced tomatoes and black beans into saucepan and continue to simmer about 5 minutes until heated through. |
6. | Optional: Add 1/2 cup chopped fresh cilantro at end. |
7. | Variations: Use 2 cans black beans; use 1 cup frozen corn kernels instead of sweet red peppers; vary seasonings to your taste. |
There are 108 calories in 1 serving of Quinoa and Black Beans.
Calorie split: 12% fat, 70% carbs, 18% protein.
|
Serving Size | 1 serving |