Quinoa With Black Beans and Cilantro |
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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This recipe is from the September 2008 issue of Bon Appetit. I just made it for my lunch and absolutely love it! I used feta cheese as that is what I had on hand. My chili powder was of medium heat, which I feel was perfect in this dish. Ingredients:
1 tablespoon vegetable oil |
2 cups white onions, chopped |
1 cup red bell pepper, chopped |
1 cup quinoa, rinsed and 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 and drained |
1/2 cup fresh cilantro, chopped, divided |
crumbled cotija cheese (optional, can use feta) |
Directions:
1. Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; saute until beginning to soften, about 5 minutes.
2. Stir in the next 4 ingredients.
3. Add water; bring to a boil.
4. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
5. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes.
6. Transfer to a bowl; sprinkle with 1/4 cup cilantro, and the cheese, if using.
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