Healthy and Simple
So I need to warn you up front the recipe below is not for the picture above, the picture caught my eye and gave me an idea for the next time I make quinoa. But I promise the recipe below is absolutely amazing! I had quinoa the first time at a friend’s house, I thought it was tasty but didn’t realize the full health benefits until recently.
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. It is also a very good source of manganese, magnesium, iron, copper and phosphorus. You can find more benefits of quinoa here.
Despite all that J and I can both be picky eaters and regardless of the health benefits if something doesn’t taste good we aren’t going to eat it. Since this recipe is very similar to black beans and rice I thought it was a safe bet. We ended up loving it and will definitely make it again. It was simple to put together, was made from ingredients we usually have around and only took about 30 minutes to make. You could eat it as a meal in and of itself but we paired it with a ginger soy marinaded steak.
- 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
- Heat the oil in a medium saucepan over medium heat.
- Stir in the onion and garlic, and saute until lightly browned.
- 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,
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
- Mix in the black beans.