Dairy Free – Gluten Free – Nutrient Dense – Vegan (optional)
This delicious and nutrient dense black bean quinoa recipe is an absolute favorite in my household, and I can’t wait for you to taste it for yourself and see why! I feel like I prepare this recipe every week because it’s quick, easy and my kids actually eat it! It cooks up all in one skillet so cleanup is a breeze, and it makes excellent leftovers for lunches throughout the week. On top of all that goodness, as if you’d need any other reason to try it; this dish is extremely healthy. It’s packed full of protein and fiber to balance your blood sugar and keep you full for hours. Quinoa (which is actually a seed, not a grain for my grain-free folk) is a complete protein, with loads of vitamins and minerals! All in all, eating healthy has never tasted so good!
Ingredients:
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable (vegan) stock
- 1 cup frozen corn kernels
- 2 cans (15 oz) black beans, rinsed and drained
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
Directions:
Prep time: 10 minutes Cook time: 35 minutes Enjoy in: 45 minutes
Prep Note: Rinse quinoa in a fine mesh colander; allow water to drain prior to adding to skillet.
1. Heat oil in a skillet over medium heat; add onion and cook until translucent- about 8 minutes.
2. Add garlic; cook about 1 minute.
3. Pour chicken/vegetable stock into onion mixture and add quinoa.
4. 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.
5. Stir frozen corn and black beans into the saucepan, and continue to simmer until heated through, about 5 minutes.
6. Sprinkle in cilantro & ENJOY!
Optional: Top with sliced avocado & salsa for a delicious and healthy flavor upgrade!!
