RCI-VG.004.1091.001
Quinoa and Black Beans
ChupaNote: not enough spice/bam in this for me. Next time I'll add red pepper flakes to oil, or a hot pepper to the bell pepper or use an extra spicy salsa. Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 teaspoon
- bell pepper½ unitchopped
- 2 tablespoons
- canned black beans½ cuprinsed
- 2 tablespoons
- ½ cup
Method
1
Heat the canola oil in a medium saucepan over medium-high heat until shimmering.
2
Add the chopped red onion and sauté for 2 minutes, stirring occasionally, until softened and fragrant.
2 minutes
3
Add the chopped bell pepper and continue cooking for 3 minutes, stirring frequently, until the pepper begins to soften.
3 minutes
4
Pour in the rinsed black beans and broth, stirring to combine all ingredients evenly.
5
Simmer the mixture for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5 minutes
6
Fold in the hot cooked quinoa gently, mixing until all components are well distributed throughout the dish.
7
Cook for 2 additional minutes, stirring occasionally, until the mixture is heated through.
2 minutes
8
Taste and adjust seasonings as desired, then transfer to serving bowls and serve warm.