ONE-POT MEXICAN QUINOA RECIPE BY TASTY
Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
- Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
- Add in black beans, corn, salt, and olive oil, and stir until combined.
- For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
- Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
- Portion out into 4 containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams
QUINOA AND BLACK BEANS
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
Provided by 3LIONCUBS
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g
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.
QUINOA AND BLACK BEANS
Make and share this Quinoa and Black Beans recipe from Food.com.
Provided by Pineapple
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
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 & QUINOA SNACK BOWL RECIPE BY TASTY
Here's what you need: quinoa, black beans, red onion, corn, fresh cilantro, lime juice, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Yield 1 serving
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl.
- Mix until combined and serve.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, Sugar 3 grams
QUINOA AND BLACK BEAN BLISS
This is so easy and fast to make, and tastes amazing! Even my carnivorous boyfriend loves it. Serve cold as a mid-day salad, as a side dish, or serve warm as the main course. The thing I love most about this meal is its versatility. This is how I usually make it, but I just came up with it one day when wanting a quinoa, black bean, and corn recipe. Feel free to change to suit your preferences! I make it cheater-style with salsa, but it can easily be made with fresh or cooked veggies of your choice. It can be a cool summer salad, or a hearty warm winter dinner by the fire. This is the first of my recipes that I have shared.
Provided by Jen
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
- Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 64.3 g, Fat 17.2 g, Fiber 21.2 g, Protein 16.7 g, SaturatedFat 2.4 g, Sodium 1982 mg, Sugar 10 g
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
BLACK BEAN-QUINOA BURGERS
I originally found this recipe on www.vegetariantimes.com. It is the perfect vegan summertime burger! Top it with some avocado, tomato, spinach, tomatoes, etc. and you are set to go:) Although it sounds a little weird to put steak seasoning (yes, it is vegan...) in a vegan recipe, it really works in this one and truly makes this black bean burger unique AND tasty!
Provided by molinda85
Categories Lunch/Snacks
Time 1h
Yield 8 patties, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan combine quinoa and 1 1/4 cup water seasoned with a dash of salt and bring to a boil.
- Once boiling, cover, and reduce to medium-low heat to simmer for about 20 minutes or until all the liquid is absorbed. When the quinoa is done, you should have about 1 1/2 cups cooked quinoa.
- While waiting for the quinoa to cook, put the onion and sun-dried tomatoes in a medium-sized frying pan and cook for 3-4 minutes or until the onion is soft. The genius part of having the sun-dried tomatoes in this step is that there is no need to add any extra oil, as the the tomatoes should have enough oil still on them to cook up the onion.
- Add garlic, steak seasoning, 3/4 cup black beans, and 1/2 cup water (you can add a little more if you want, but I find that my burgers don't stay together very well using more water), stirring to combine.
- Simmer this mixture for about 5 minutes or until most of the liquid has evaporated (VERY important as the less liquid you have, the more likely the patties will stay together).
- Preheat oven to 350 degrees.
- Place hot mixture along with 3/4 cup cooked quinoa into food processor and pulse until smooth.
- Transfer blended mixture into a mixing bowl and stir in remaining 3/4 cup cooked quinoa and 3/4 cup black beans. You can choose to season with salt and pepper at this time, but I usually feel as if the steak seasoning is enough for my taste buds.
- Allow the mixture to cool a couple minutes, so you don't burn your hands during the patty-making process.
- Mold the mixture into 8 patties, or about 1/2 cup each by patting with hands.
- Place on greased baking sheet and bake for about 20 minutes.
- Flip burgers and bake for another 10 minutes (the outside should be crispier).
- Serve with desired toppings on buns or bread and enjoy!
Nutrition Facts : Calories 106.1, Fat 1.4, SaturatedFat 0.2, Sodium 11, Carbohydrate 18.8, Fiber 4.6, Sugar 0.9, Protein 5.3
SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD
Steps:
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 164 kcal, Carbohydrate 27 g, Protein 6 g, Fat 4 g, Sodium 93 mg, Fiber 7 g, Sugar 11.5 g
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- Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
- While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
- Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
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- In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
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- Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water (or vegetable / chicken stock). Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.
- While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey or maple syrup until well combined. Drizzle in the olive oil and whisk again until well combined.
- In a large bowl add the warm quinoa and black beans and dressing. Allow to sit 5 minutes for the quinoa and black beans to absorb the dressing. Add cabbage, tomatoes, bell pepper, and corn, stirring to combine. Top with pumpkin seeds and cilantro, then serve warm or at room temperature.
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5/5 (2)Total Time 30 minsCategory RoundupsPublished 2021-06-13
- Easy Quinoa Breakfast Bowl. Photo Credit: www.thevgnway.com. Let’s start sweet and simple! This customizable breakfast bowl is made with freshly cooked quinoa (using both water and almond milk) as opposed to the traditionally used oatmeal.
- Triple Berry Quinoa Parfait. Photo Credit: www.karissasvegankitchen.com. These beautiful vegan berry parfaits are definitely a step up from your usual breakfast!
- Gluten-Free Quinoa Pancakes. Photo Credit: runningonrealfood.com. Fluffy, gluten-free and sugar-free: these protein-packed pancakes tick all of the boxes.
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- Dark Chocolate, Coconut and Almond Granola. Photo Credit: www.rachaelhartleynutrition.com. Have you ever made your own granola at home? If so, you should definitely add some quinoa to the mix next time you do so.
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- Chunky Monkey Quinoa Breakfast Bowl. Photo Credit: veganhuggs.com. One more for the chocolate lovers: this chunky monkey quinoa breakfast bowl is loaded with creamy peanut butter, sweet bananas and rich dark chocolate which will send your taste buds into overdrive.
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BLACK BEAN-AND-QUINOA SALAD RECIPE - FOOD & WINE
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5/5 Total Time 2 hrs 45 minsServings 8
- In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
- Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
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Ratings 3Calories 311 per servingCategory Main Course
- Once the quinoa is done cooking, add all of the rest of the ingredients (black beans through salt & pepper) into the pot and mix well. Heat through on low until all of the ingredients and spices have combined.
- Using your hands, form small patties using all of the quinoa mixture. Each patty should be about the size of your palm. Heat a pan over medium heat, spray with cooking spray, and pan fry each patty until both sides are slightly crispy and golden brown. Note: These patties are not the texture of veggie burgers. They’re loosely bound and fall apart slightly in your mouth. But if you want them to be super tightly bound, then add one egg and breadcrumbs to the mixture before you create patties and cook it.
- Once the griddle cakes are browned on either side, take them off the pan and serve with a bit of salsa, guacamole, or even enjoy them plain. We chose to have ours with a bit of salsa.
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- Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
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- Peel and dice your sweet potato into 1/2-inch cubes. Decide if you'd prefer them roasted or cooked in a skillet.
- For skillet sweet potatoes, heat a large skillet over medium-high heat and add your oil. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, cumin, salt and cayenne and mix well.
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- Add quinoa and water to a small saucepan. Bring water to boil, reduce to simmer and cover on low heat for 15 minutes.
- While the quinoa is cooking, thinly sliced the bell peppers (or use a spiralizer). Repeat with red onion and then finely chop the jalapeno.
- Heat a non-stick skillet over medium heat. Add vegetables (along with a splash of water or oil, if desired) and cook until vegetables have started to soften. Stir in spices.
- When ready to serve, mix lime juice and cilantro into the quinoa. Divide equally between four plates along with equal parts peppers and beans. Garnish with avocado and cilantro if desired and enjoy!
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- Bring the water to a boil in a small pot. Once boiling, stir in the quinoa, turn the heat to low and cover and cook until the water is absorbed, about 20 minutes. Transfer to a large bowl to cool.
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