Mexican Quinoa and Black Beans
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Mexican Quinoa and Black Beans
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Think outside your normal corn salsa with this Mexican Quinoa and Black Beans. It'a a perfect chip dip with a similar feel to Spanish rice. Yield: 4 c
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Ingredients
- 1/3 c quinoa, dry (or 1 c cooked)
- 2/3 c water
- 1 tsp butter
- ½ onion, diced
- ½ green pepper, diced
- 1 c cooked black beans (drained if using canned beans)
- 1 c corn (fresh or frozen)
- 1 c diced tomatoes (drained if using canned)
- 1 ½ tsp garlic
- 1 tsp oregano
- ½ tsp cumin
- ¼ tsp cumin
- ¼ tsp cayenne
- ¼ tsp paprika
- ¼ tsp salt
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Instructions
- In a small saucepan, mix 1/3 c dry quinoa with 2/3 c water. Bring water to boiling and reduce heat to maintain a simmer. Simmer, covered for 15 minutes, or until all the moisture has been absorbed.
- In a small, non-stick frying pan, heat butter over medium heat. Add onions and green pepper. Saute until soft.
- In a large bowl combine mix together onions and green peppers with the remaining ingredients until well mixed and seasoned.
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