Southwest Black Bean Quinoa

2:14 PM, Oct 30, 2012   |    comments
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Southwest Black Bean Quinoa

3 C + 2TBS vegetable broth

1 yellow onion, diced

2-3 garlic cloves, minced

1 ½ C quinoa, rinsed

1 C fresh or frozen corn

1 ½ C (one 14 oz. can) black beans, rinsed

2 chipotle chilies in adobo sauce, minced

S/P to taste

2 scallions (green parts only, chopped)

½ C cilantro, chopped (optional)


Heat the 2 TBS of broth in a medium sized sauce pan over med-high heat and add the onion.  Once softened, add the garlic and quinoa.  Once the quinoa is lightly toasted, add the remaining broth, corn, beans and chilies.  Season with salt/pepper to taste and cover sauce pan.  Bring quinoa to a boil and then down to a simmer and cover.  Stir every few minutes until both has evaporated (about 12-15 minutes).  Take quinoa off the heat, add scallions and cilantro and fluff with a fork.  Serve immediately or refrigerate and serve chilled.  


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