Quinoa & Black Beans

Prep Time: 10 min.
Cook Time: 20-25 min.
Servings: 8-10
Difficulty: Easy

Recipe By: N. Peterson 2007

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Quinoa & Black Beans Mexican

Instructions

1. Bring quinoa, water and bullion to a boil in a
medium pot. Reduce heat, cover and simmer
for 12-15 min. or until water is absorbed into the
quinoa.
Note: If you’re using vegetable broth, exclude the vegetable bullion.
2. In a large skillet or pan saute onion and garlic
with a splash of water or a dab of oil until onion is
translucent.
3. In the large skillet add black beans, corn, cooked
quinoa and seasonings. Heat thoroughly.
4. Garnish with fresh cilantro, serve and enjoy!

Vegan Wheat Free

Quinoa (KEEN-wah) is a South American traditional grain. The Inca people regarded it as
the “mother of all grains.” Quinoa features an interesting look and texture while boasting
a high protein content (12-18%) plus a balanced set of amino acids making it a complete
protein. Give the mother of all grains a try with this mixture of beans, corn and spices!

Ingredients

• 2 15oz cans black beans
• 3/4 cup quinoa, uncooked
• 1 1/2 cups water or vegetable broth
• 1 15oz can corn
• 1 med onion, diced
• 3 cloves garlic, minced
• Seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1 TBSP vegetable bullion
• fresh cilantro, chopped