My niece, Leslie, gave me this recipe a long time ago. I was reluctant to try it as I wasn’t confident how all the ingredients would combine and taste.
How I wish I had made this recipe sooner! It is delicious and definitely a “keeper”. I am putting it on my Thanksgiving menu for this year.
This is a healthy, yet hardy dish. The ingredients blend together to make a savory side dish that will leave your guests wanting more.
It has a little “kick” to it, so feel free to adjust the amount of the cayenne pepper to your liking.
We liked it exactly how it is.
This recipe is adapted from allrecipes.com. I substituted chicken broth for vegetable broth and added some extra garlic (the original recipe called for 3 cloves of garlic). You could certainly adjust it back to the original if you prefer.
Whatever you choose, this recipe is just plain scrumptious!
I just want you all to know that I will be on vacation until the 13th. I will not be posting while I am away.
Have a good week! I will be back soon!
Ingredients for Quinoa and Black Beans
3 tbsp. olive oil
1 onion, chopped
5 cloves of garlic, chopped
3/4 cup of uncooked tri-color quinoa
1 1/2 cups chicken broth
1 tsp. of ground cumin
1/4 tsp. cayenne pepper
1 tsp. kosher salt, plus 1 tsp. reserved
1/2 tsp. pepper, plus 1/2 tsp. reserved
1 cup frozen corn kettles
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup chopped fresh parsley or cilantro
Heat the oil in a medium saucepan over medium heat.
When hot, add in the onions and cook until slightly browned (about 6-8 minutes).
Add in the garlic and let cook for 1 minute.
Mix the quinoa into the saucepan and pour in the chicken broth. Season with the cumin, cayenne pepper, 1 tsp. kosher salt and 1/2 tsp. pepper.Bring the mixture to a boil.
Cover, reduce heat to low and let simmer for 20 minutes.
Stir the frozen corn into the saucepan, and continue to simmer for about 5 more minutes until heated through.
Mix in the black beans and parsley (or cilantro).
You are going to love this one! I hope you enjoy!
It’s that simple!
