teaspoons minced garlic
cups vegetable broth
teaspoon cayenne pepper
cans (15 oz each) of black beans, drained and rinsed
cup fresh cilantro, chopped
ripe avocado, diced (optional)
Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
Serve hot or cold. Store in refrigerator.
More About This Recipe
- If you're someone that runs the other direction when they hear the word "vegan," don't worry, this easy, Vegan Quinoa and Black Bean dish is so good, even meat-eaters will love it!You may have a friend or family member who is vegan and wondered, “What in the world am I going to feed them?” But as it turns out, the vegan and non-vegan worlds are really not that far apart.Quinoa is always a great answer. You've probably already read all the news raving about it and the plethora of health benefits. (And in case you're worried about butchering the pronunciation of the word “quinoa" it's pronounced “KEEN-wa”.)This Vegan Quinoa and Black Beans cooks up so fast and easy. It has black beans, corn, lime, and cilantro -- all of the Mexican flavors that folks crave so often.Although it appears and tastes grain-like, quinoa is actually a small seed. It’s full of nutritional benefits and is a complete protein in itself, so you'll feel plenty full eating this dish.Now, if you absolutely need some meat-based protein, feel free to add some grilled chicken to the recipe. But, honestly, the dish doesn't even need it.Enjoy!