Posted by: p-la | September 12, 2011

Recipe Alert!

I bought a box of quinoa and tried a new recipe.  I’ve had some issues with other quinoa recipes, it appeared to me that the quinoa to vegetable ratios were way off for me. I was scared that this one would have too many beans but I think it was just right! The cilantro added the bit of freshness it needed. I look forward to the leftovers this week!

Quinoa and Black Beans


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.


  1. Sounds really good! I have everything but corn, or I’d make it tonight!

    Love the hexipuffs!

  2. Did you soak the quinoa first? Sounds like it would be tasty as leftovers wrapped in a tortilla.

  3. I’m boring when it comes to cooking quinoa. Chuck it into the rice cooker with chicken broth and hit the button. When the buttons pops up, eat.

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