Black Beans and Quinoa

Black Beans and Quinoa

A healthier alternative to the black beans and rice dish commonly found in carribean and latin recipes. Quinoa is a nutty grain from South America and makes a wonderful substitute for rice.

Serves: 10 

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 125g quinoa
  • 1 1/2 cups vegetable stock
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 185g sweet corn kernels
  • 800g canned black beans, drained and rinsed
  • handful chopped fresh coriander

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

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

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