Monday, September 3, 2012

Quinoa with Black Beans

Happy Labor Day! This normally marks the end of summer and everyone heading back to school. However, in Florida it still remains hot and the kids have already been in school for a week! One thing that does remain the same, is that this holiday like most others, is synonymous with food and get togethers, so that is exactly what we did. While we didn't have an all American BBQ we did take advantage of the grill. Jason grilled up some juicy jerk chicken thighs and peppers and I made this bright and zesty quinoa with black beans and corn. I happen to really like cilantro and it brightens up this dish, especially with the lime juice. Next time I will definitely add in some diced bell peppers for some crunch and color. It is tasty warm but also just as good cold for lunch the next day.

Quinoa with Black Beans Slightly adapted from: Betty Crocker
Serves: 6-8

1  cup uncooked quinoa
1 can chicken or vegetable broth
1  cup black beans (from 15-oz can), drained, rinsed
1/2  cup frozen whole kernel corn, thawed
1/4  cup chopped fresh cilantro
3  medium green onions, chopped
1  Tablespoon fresh lime juice (1/2 lime)
1  clove garlic, finely chopped
1/4  teaspoon salt

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

In 2-quart saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes or until liquid is absorbed.

Fluff quinoa with fork. Stir in remaining ingredients. Cook uncovered about 3 minutes, stirring occasionally, until thoroughly heated.

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