Quinoa with Black Beans

by Anne Bennett on September 11, 2011

Banish bland Meatless Mondays with spicy quinoa!

This post marks the beginning of a foray into recipes with quinoa, an ancient grain from the Andes. Quinoa is unique because it contains a balanced set of essential amino acids which, unlike other grains such as wheat or rice, makes it a complete protein. Thus it is an excellent choice for Meatless Mondays.

The following recipe is adapted from epicurious.com. This was my first try at quinoa, so I sought the least complicated recipe I could find. We discovered when we ate it that it was also completely satisfying and delicious.

A note of caution: read the label on the bag of quinoa you purchase. If it hasn’t been thoroughly washed, rinse it several times in a sieve, as it contains a bitter outer protective coating.

The WW Points do not reflect the optional feta cheese, but I highly recommend crumbling some on top of each serving.

1 T. vegetable oil
2 cups chopped onion
1 cup chopped red bell pepper
1 cup quinoa, rinsed and drained
2 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1 1/2 cups water
1 15-ounce can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
feta cheese (optional)

Heat oil in heavy medium saucepan  and add onions and red pepper; sauté until beginning to soften, about 5 minutes.

Stir in chili powder, cumin, quinoa and salt. Add water; bring to boil. Cover, reduce heat to low and simmer until quinoa is almost tender, about 15 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 1/4 cup cilantro and feta cheese, if desired.

Serves 4
WW Points per serving: 7

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{ 1 comment… read it below or add one }

Erina December 25, 2015 at 2:00 pm

I used your method thoignt and the quinoa turned out great! It did singe a bit on the bottom, but that’s just my cheap rice cooker. It even does that to rice!I will definitely do this again.

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