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Mexican Quinoa and Black Beans

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 people
Course: Side Dish
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. In a small, non-stick frying pan, heat butter over medium heat. Add onions and green pepper. Saute until soft.
  3. In a large bowl combine mix together onions and green peppers with the remaining ingredients until well mixed and seasoned.