This mixture of quinoa, black beans, corn, cilantro, and spices is so delicious people don’t even notice it’s vegan. Quinoa (pronounced kinwa) has been a staple in Andes region for thousands of years, where it is considered “mother of all grains”. Its high protein content (12%–18%) contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods.
Southwest Quinoa and Black Beans is a perfect summer party dish because:
- You can make it the night before (it’s almost better the next day)
- You can easily double or triple the recipe
- It’s great room temperature or cold
- It’s dairy, egg, and meat-free, so you don’t have to worry about leaving it out for a few hours
- It’s inexpensive to make and keeps well in the refrigerator for four to five days
1 teaspoon coconut or olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth.
- Add cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
- Mix in the black beans and cilantro. Serve.