Earlier this week, I mentioned that I was doing a recipe swap with the ladies over at SkinnyMs.com. My Slow Cooker Shredded Beef was posted on their site and now I have the pleasure of whipping up Quinoa with Black Beans here!
This was actually my first time ever using quinoa! In this recipe, the quinoa was nutritious and delicious when paired up with the spicy black beans and tomatoes. It makes a wonderful vegetarian main dish, but also works well as a side to your favorite Mexican dishes!
*I found the flavor to be pleasantly spicy. But if you don’t like spice, simply omit the crushed red pepper flakes.
*It took almost double the time in the recipe for my quinoa to finally absorb all of the liquid, but I’m not sure why. Any advice, quinoa experts?
Quinoa with Black Beans
Adapted slightly from SkinnyMs.com
1 tbsp extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
¾ cup uncooked quinoa, rinsed
1 (15 oz) can black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
¼ tsp crushed red pepper flakes, or to taste
Dash of sea salt
1 (10 oz) can diced tomatoes with green chilis, mild
½ cup cilantro, chopped
1 ¾ low sodium vegetable broth
Heat the oil in a large skillet over medium heat. Add the onions and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add all of the remaining ingredients and stir to mix. Cover and bring the pot to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the liquid is absorbed (see recipe note.) Remove from heat and allow to sit, still covered, for 5 minutes before serving. Fluff the quinoa with a fork. Serve topped with avocado chunks and a sprinkle of feta, if desired.