Black Bean Quinoa Bowl Food

BLACK BEAN QUINOA BOWLS

Steps:

• In a large saucepan, heat oil over medium-high heat; saute mushrooms and onion until tender and lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in quinoa, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Stir in zucchini; cook, covered, until crisp-tender, about 5 minutes., Stir in beans and corn; heat through. Top with cheese and cilantro.

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING

Steps:

• Preheat the oven to 450 degrees F.
• Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
• Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
• Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
• Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

BLACK BEAN-FETA QUINOA BOWL

Steps:

• In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
• Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
• Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

QUINOA AND BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
• Mix quinoa into the saucepan and cover with the broth. Season with 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, cilantro and lime juice. Top with chopped tomatoes.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

QUINOA AND BLACK BEANS

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.