Thursday, January 5, 2012

Quinoa with Black Beans and Cilantro

Quinoa with Black Beans and Cilantro ~Amanda Skrip


1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 cup quinoa, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Juice of ½ lime


Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes.

Add chili powder and cumin, stir to toast.  Then stir in quinoa. Add water and salt; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.

 Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with remaining cilantro and a squeeze of fresh lime juice.

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