a nice different way to have a quinoa and black bean recipe! I found this online, but changed it slightly. For a spicier version you can increase the spices using the larger amount--but I need it to be less spicey for my rosacea . And you may want to increase them slowly. I mixed the left overs with some chili and it was GREAT ON PASTA!
PASTA--IF YOU WANT TO SERVE IT ON PASTA COOK SOME UP TO PUT IT ON!
2/3 cups dry quinoa, rinsed well (if you don't have the pre-rinsed kind)
1 can black beans, rinsed and drained
1 small onion
4 cloves garlic
6 oz. fresh baby spinach or some frozen
3 carrots (sweet potatoes would also be good in this!)
15 oz. can diced tomatoes
4-6 cups vegetable broth (I made my own , see below)
-If pressed for time buy veg broth
1-2 tsp. cumin
1-2 tsp. oregano
1 -2tsp. chili powder
Cilantro for topping
Salt and pepper as desired
save time by buying your vegetable broth
For my vegetable broth: I just threw in some cabbage leaves, carrots,
2 celery stalks, parsley and a
green onion, and a few slices of purple onion.
Cooked about 40 minutes and then threw out the veggies
and kept the broth (actually I did save the carrots for the soup)
Cook quinoa in a small saucepan according to package directions.
Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach.
In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin,
chili powder, oregano and salt for about 7 minutes.
Add vegetable broth, , and tomatoes with juice. Cover and bring to a light simmer.
Reduce heat to med-low, add cooked quinoa, spinach, and black beans.
Let heat through for about 5-10 minutes. Season well with salt.
Serve topped with chopped cilantro.
Ps. If you prefer to try the original recipe it is here:
she adds extra water , beans, quinoa and more of the spices
NOTE--the quinoa tends to absorb the liquid the longer it sits so you may want to add more water