A flowering plant in the amaranthus family, quinoa is a pseudograin that is grown for it seeds. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free. Quinoa originated in the Andes mountains of northwestern South America.
Check out this alternative to black beans and rice.
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.