Meatless Monday Recipe: Mexican Quinoa and Black Beans

By Diane Hoffmaster

During the chaos of the holiday season it’s easy to fall back on quick and not-so-healthy dinner options. Now that the New Year has arrived, I am determined to make a few changes to my family’s diet. Two of my goals are to start eating more vegetarian meals and to experiment with different types of grains. This recipe for Mexican Quinoa and Black Beans is the perfect solution for both! It’s also quick, easy and uses ingredients that can easily be stored in your pantry for busy nights!  

Mexican Quinoa and Black Beans

Ingredients

3 teaspoons olive oil
1 onion, chopped
3 cloves garlic, peeled and minced
1 cup quinoa, uncooked
3/4 cup vegetable broth
1 teaspoon cumin, ground
1 can (14-ounce) tomatoes, finely diced and drained
1 small jalapeño, seeded and chopped
1 can (14-ounce) corn kernels, drained
1 can (15-ounce) black beans, rinsed and drained
1/4 cup cilantro, chopped
Salt and pepper to taste

Directions

Heat the oil in a saucepan over medium heat. Stir in onion and garlic, sautéing for 3 to 4 minutes or until lightly brown.

Add the quinoa and vegetable broth into the saucepan and season with cumin, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed.

Stir in tomatoes, jalapeno and corn and simmer about 5 minutes until heated through. Mix in black beans.

Scoop onto a plate and sprinkle with cilantro.

What is your family’s favorite vegetarian recipe?

Photo courtesy of Diane Hoffmaster.