Recipe: Quinoa and Black Beans

Posted on | April 7, 2009 | 6 Comments

in trying to expand our quinoa recipe collection, i decided to try a new variation: black beans. i think i actually stumbled upon the original recipe while looking for barley recipes. i mean, i guess the interchangeable. maybe?

anywho, we made this for dinner last night and really enjoyed it. so, i thought i would share it with you. enjoy!

Quinoa and Black Beans

ingredients:

  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups nightshade free vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon tumeric
  • kosher salt and pepper to taste
  • 1 cup frozen corn kernels
  • 1 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh parsley

directions:

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, coriander, tumeric, kosher salt, and pepper.
  3. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  4. Stir frozen corn, black beans, and parsley into the saucepan, and continue to simmer about 5 minutes until heated through.

this recipe is vegetarian, vegan, dairy free, nightshade free, casein free, soy free, egg free, wheat free, gluten free, egg free, cinnamon free, and contains no msg.

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Category: food intolerance, recipe, vegan, vegetarian

Comments

6 Responses to “Recipe: Quinoa and Black Beans”

  1. sarah jo
    April 7th, 2009 @ 1:52 pm

    great minds must think alike. I just whipped up something similar 2 nights ago. I didn’t use corriander or tumeric, but I’ll have to try that next time. I did add frozen sweet peas to mine. Also used a tomato based veggie broth for extra flavor.

  2. Maria
    April 7th, 2009 @ 1:59 pm

    That is my kind of meal! Looks super tasty!

  3. earlgreyrooibos
    April 9th, 2009 @ 1:57 pm

    I just made this for lunch today and it’s delicious!

    I didn’t actually have tumeric; I used yellow curry instead, and it’s great!

  4. Reluctant Veggie
    April 9th, 2009 @ 3:01 pm

    yay! glad you liked it.

    i have to be careful with curry as most of them have cayenne pepper, which is a no-no for me. or anyone who has a nightshade intolerance for that matter.

  5. Reluctant Veggie
    April 9th, 2009 @ 3:02 pm

    @sarah jo – sounds yummy. wish i could use a little tomato paste…i think i would get instant hives if i tried. :-/

  6. Quinoa, the Mother of Grains | Food & Think
    April 30th, 2009 @ 10:06 am

    [...] can eat quinoa as a breakfast cereal, a healthy lunch, a hearty dinner, or even dessert. For a quick, filling meal, I like to toss cooked quinoa with a bit of Italian [...]

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