Black Bean Quinoa Bowls Food
BLACK BEAN-FETA QUINOA BOWL
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
BLACK BEAN QUINOA BOWLS
Did you know that quinoa is a seed? This recipe tastes so good, you'd never guess it was the healthy main-dish equivalent of eating straight spinach! -Laura Lewis, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 699mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
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