Quinoa and Black Beans

Name: Quinoa and Black Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 10
Cuisine: latin american
Ingredients: 1 teaspoon vegetable oil; 1 onion, chopped; 3 cloves garlic, chopped; 0.75 cup quinoa; 1.5 cups vegetable broth; 1 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; salt and ground black pepper to taste; 1 cup frozen corn kernels; 2 (15 ounce) cans black beans, rinsed and drained; 0.5 cup chopped fresh cilantro

4.60 (6068)

⏱ 50 mins 🍽 Serves 10 🌶 latin american 🏷 Side dish

This Latin American dish combines protein-rich quinoa with black beans and sweetcorn for a hearty vegan meal. Flavoured with garlic, cumin and fresh coriander, it makes a substantial main course or a tasty side dish. The quinoa is cooked in vegetable broth until tender, then combined with the beans and corn. It serves 10 people and takes about 50 minutes to prepare from start to finish.

Ingredients

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
0.75 cup quinoa
1.5 cups vegetable broth
1 teaspoon ground cumin
0.25 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
0.5 cup chopped fresh cilantro

Method

Prepare all of your ingredients.
Warm the oil in a large saucepan. Cook the chopped onion and garlic, stirring, until they begin to brown, about 10 minutes.
Add the quinoa to the pan and pour in the vegetable broth. Season with cumin, cayenne pepper, salt, and black pepper.
Allow the mixture to reach a boil, then cover the pan, lower the heat, and let it cook until the quinoa is soft and the liquid is gone, about 20 minutes.
Add the frozen corn kernels and cook for another 5 minutes until hot. Finally, stir through the rinsed black beans and chopped coriander.

Nutrition (per serving)

Calories153 kcal

Fat2 g

Sugars2 g

Protein8 g

Sodium517 mg

Recipe details

CategorySide dish

Cuisinelatin american

AuthorHilary Bluestein-Lyons