Black Beans & Quinoa

The amount of ways you can make quinoa recipes are endless but all, delicious. This quinoa recipe is also a complete protein that is high in fiber, amino acids, lysine, iron, magnesium, vitamin E, and potassium. You can’t go wrong with a quinoa recipe! Quinoa is one of the most versatile food out there and an excellent choice for a healthy lifestyle. Read below for how to make a delicious black beans and quinoa recipe.

Ingredients:
  • ½ of a tablespoon of avocado oil
  • 1 chopped onion
  • 3 cloves of garlic
  • 1 cup of sweet corn
  • ¾ cup quinoa
  • ¼ teaspoon of cayenne pepper
  • 1 ½ cups of vegetable broth
  • 1 teaspoon of ground cumin
  • 2 cans or 30 ounces of black beans, rinsed and drained
  • ½ cup of fresh cilantro
  • Salt to taste
  • Pepper to taste
Instructions:

Heat the ½ of a tablespoon of avocado oil in a pan over medium heat.

Add the onions and garlic cloves to the hot oil on the stove top and cook until they have browned, cook for approximately for ten minutes.

Mix quinoa into the onion and garlic mixture.

Pour vegetable broth over the onion and garlic mixture.

Season with cumin, cayenne pepper, salt and pepper and boil.

Cover and reduce heat to low until most of the broth is absorbed and quinoa is tender.

Mix corn into the onion and garlic and quinoa mixture.

Heat through for about another five minutes with cover of the pan on.

Mix in the black beans and cilantro.

Add the salt and pepper to your liking and enjoy!

Don’t forget to share!

So the next time you are planning a bean and rice meal, swap it out for this quinoa recipe! This quinoa recipe is not only fast, easy and delicious but it’s filling too. Not to mention this quinoa recipe is vegan and gluten free! Serve with your favorite Mexican dishes or on its own for a protein packed lunch or dinner. This recipe is a great pre-workout meal that will help you sustain your energy and push through some of the most strenuous workouts.

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Recipe Name
Black Beans & Quinoa
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Summary
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Recipe Name
Black Beans & Quinoa
Published On
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