Quinoa and Black Beans

Quinoa, grown mainly in the regions surround the Andes, is a tasty alternative to rice and it is high in protein. Quinoa makes a texture-filled vegetarian main dish with a greens salad or a side dish to chicken or fish.

When I was in South America a few months ago, a Chilean acquaintance told me that many farmers in Chile invested in quinoa a few years ago, anticipating a boom in its consumption in the U.S.  Experimental farms in Colorado (similar climate) also invested in the crop.  Unfortunately, quinoa hasn’t taken hold as predicted.  Too bad.  It is a wonderfully textured, nutritious, tasty, and versatile ingredient. The following recipe is simple and quick.  Takes 30-40 minutes to make.

Quinoa and Black Beans

1 tsp. olive or canola oil
1 medium onion
3 large cloves garlic
1 1/2 cups vegetable or chicken broth
1 tsp cumin
1/4 tsp cayenne pepper (Sriracha pepper sauce is good too)
3/4 cups quinoa (I like the light-colored quinoa for this recipe)
salt and fresh ground pepper to your taste
1 c. frozen corn kernels (or if you have corn on the cob, boil for 20 minutes and cut off cob)
2 (15 oz) cans black beans, drained and rinsed (you can also cook up dried black beans in advance, if you are very ambitious)
1/2 cup fresh cilantro (for those of you who don’t like cilantro, try parsley instead)

Heat oil in saucepan over medium heat. Stir in onion and garlic. Saute until lightly brown.

Mix quinoa into the saucepan and cover with the broth. Add cumin, cayenne (or Sriracha), salt and pepper. Bring to boil, cover and reduce heat to low. Simmer 15-20 minutes.

Stir corn into the saucepan and continue simmering for 5-6 minutes. Mix in black beans and cilantro (or parsley).

Optional: top with chopped chives, toasted pine nuts, or fresh grated parmesan.