Quinoa with Black Beans

Super-grain quinoa is unique because it contains a balanced set of essential amino acids, which means that unlike other grains such as wheat or rice, quinoa is a complete protein like chicken or beef. If you haven’t tried quinoa yet, the following recipe calls for simple, easy to find ingredients. For a similar but slightly more layered recipe, try Quinoa Salad with Black beans, Corn and Tomatoes. Both dishes are completely satisfying and delicious entrees for Meatless Mondays or any night of the week.

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

Personal Points