This dish has entered our regular weeknight rotation. It's delicious, only take a single pot to prepare, and as long as you go easy on the cheese and sour cream, it's incredibly good for you. Quinoa is one of the seven "super grains" and provides high protein, fiber, and minerals not found in rice.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
1 tablespoon canola oil
Pour oil in a large sauce pan or Dutch oven and preheat over medium heat.
1 small red onion, finely diced
1 jalapeño, seeded and finely diced
2 cloves garlic, minced
Saute onion, garlic and jalapeño until fragrant, about 1 minute.
1 ⅓ cups chicken or vegetable broth
434g / 15 ounces black beans, rinsed and drained
184g / 1 cup uncooked quinoa, rinsed well and drained
2 tomatoes, diced
1 cup frozen corn
½ teaspoon kosher salt
Add broth, black beans, quinoa, tomatoes, corn, and salt to pot. Stir to combine and bring to a boil. Stir well and reduce heat to a simmer. Cover and simmer until quinoa is cooked and liquid has been absorbed, about 25 minutes.
¼ cup chopped fresh cilantro or parsley
½ tablespoon lime juice
Remove from heat. Stir in cilantro and lime juice. Set aside.
shredded cheddar or monterey jack cheese, optional
shredded lettuce, optional
sour cream, optional
reserved guacamole
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Pour oil in a large sauce pan or Dutch oven and preheat over medium heat.
Saute onion, garlic and jalapeño until fragrant, about 1 minute.
Add broth, black beans, quinoa, tomatoes, corn, and salt to pot. Stir to combine and bring to a boil. Stir well and reduce heat to a simmer. Cover and simmer until quinoa is cooked and liquid has been absorbed, about 25 minutes.
Remove from heat. Stir in cilantro and lime juice. Set aside.
Serve quinoa mixture in a bowl. Top with cheese, lettuce, sour cream, and/or guacamole as desired.
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