I was recently introduced to Quinoa (say: keen-wah), and I must say I am in love!! A quick background on Quinoa — it is usually considered to be a whole grain, however it’s actually a seed. Quinoa is a good source of iron, magnesium, vitamin E, potassium and fiber. It looks like couscous and is as versatile as rice and barley. The rich, nutty flavor also makes it a great breakfast dish!
This Quinoa and Black Bean Salad is ideal for dinner or lunch as it can be served hot or cold. My family is Jamaican so we love spicy dishes, but you can choose to just add a pinch or skip the cayenne pepper altogether.
I think I’m going to get a little Quinoa-obsessed so expect some experimental recipes to follow in the coming weeks. Let me know if you have any Quinoa recipes that you would like to share.
1/2 teaspoon vegetable oil
3/8 onion, chopped
1-1/4 cloves garlic, chopped
1/4 cup and 2 teaspoons quinoa
1/2 cup and 1 tablespoon vegetable broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and ground black pepper to taste
1/3 cup frozen corn kernels
3/4 (15 ounce) can black beans, rinsed and drained
3 tablespoons 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.