Quinoa – Simple, healthy and YUMMY

Aug 13, 2011 by Kate

I first tried quinoa when I was on my trip to Halifax in the spring and I instantly feel in LOVE. It was tasty, filling, and easy to prepare -I can’t believe I didn’t know about it before then. I am going to share one of my favorite recipes for quinoa – you can eat it as a side dish, put it on a sandwich or wrap.

Quinoa with Black Beans and Corn

Here are the ingredients that you will need:

1 tsp vegetable oil

1 onion, chopped

3 cloves of garlic, chopped

3/4 of uncooked quinoa – I pick mine up at the bulk barn

1 1/2 cups of broth (I use no salt added chicken broth, but you can use vegetable as well)

1 tsp ground cumin

1/2 tsp Cayenne Pepper

1/4 tsp of pepper (or to taste)

1 can of corn kernels

1 (19oz) can black beans, rinsed and drained

1/2 cup fresh cilantro, chopped

1 tsp lime juice

Directions

1 – Heat oil in saucepan over medium heat – cook onion and garlic until lightly browned

2 – Add quinoa, broth, cumin, cayenne pepper, and pepper. Bring to a boil, cover, reduce heat and simmer for 20 minutes

3 – Stir in corn and beans and continue to simmer for another 5 minutes

4 – Mix in cilantro and lime juice – and serve!

Can be served hot or cold. Keeps well in the fridge for about 5 days.

This recipe makes about 6-8 wraps – I like to top mine with cheese and salsa. You could also add a little sour cream if you like! It is sooooo good.

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Quinoa with Black Beans and Corn

Ingredients

1 tsp vegetable oil
1 onion, chopped
3 cloves of garlic, chopped
¾ of uncooked quinoa – I pick mine up at the bulk barn
1½ cups of broth (I use no salt added chicken broth, but you can use vegetable as well)
1 tsp ground cumin
½ tsp Cayenne Pepper
¼ tsp of pepper (or to taste)
1 can of corn kernels
1 (19oz) can black beans, rinsed and drained
½ cup fresh cilantro, chopped
1 tsp lime juice

Instructions

Heat oil in saucepan over medium heat – cook onion and garlic until lightly browned
Add quinoa, broth, cumin, cayenne pepper, and pepper. Bring to a boil, cover, reduce heat and simmer for 20 minutes
Stir in corn and beans and continue to simmer for another 5 minutes
Mix in cilantro and lime juice – and serve!

Notes

Can be served hot or cold. Keeps well in the fridge for about 5 days. This recipe makes about 6-8 wraps – I like to top mine with cheese and salsa. You could also add a little sour cream if you like! It is sooooo good.

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