I have a wonderful quinoa and black beans recipe to share today from SkinnyMs.com! Quinoa is a perfect substitute for traditional ‘Rice & Beans’ and it cooks much faster too. If you’ve been skeptical of trying quinoa in the past and are not sure just what to pair it with, this is a great recipe for you to try as seasoned quinoa is very tasty and better than a bland and boring side. I love how quick this one pot meal is to throw together and it’s a perfect lunch or mid week dinner recipe.
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If you are a quinoa hold out but love Mexican food, this dish will convince to make quinoa a regular part of your dinner menu. Skinny Quinoa with Black Beans is gluten free and vegetarian friendly.
Skinny Quinoa with Black Beans
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 3/4 cup quinoa (uncooked), rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes (more or less to taste)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 (4.5 ounce) can diced green chiles
- 1 (10 ounce) can diced tomatoes
- 1/2 cup freshly chopped cilantro
- 1 3/4 cup vegetable broth, low sodium
Heat a large skillet to medium-low heat and sauté diced onions until tender (add water or broth if needed to prevent sticking), about 4 minutes, add garlic and sauté one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow it to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.
Serving size: 1 cup | Calories: 201 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 204 mg | Carbohydrates: 33 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 7 g
This recipe was edited to omit the 1 TBSP of olive oil originally present in order to be in line with my reader’s interests.
Thanks to SkinnyMs.com for sharing this recipe with my readers!