This recipe provides an excellent source of complementary proteins in a vegetarian meal. It is also rich in fiber, antioxidants, vitamins and minerals. The antioxidants, high-fiber content and cumin in this recipe may have cancer-fighting properties. The recipe is also a healthy choice for people with diabetes or cardiovascular disease. (NOTE: This recipe has been reviewed by City of Hope dieticians)
Prep Time: 15 minutes
CookTime: 35 minutes
- 1 tsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
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Printed From Allrecipes.com 7/12/2017