Black Beans with Cilantro-Lime Quinoa
Several years ago, one of my roommates in Atlanta introduced me to quinoa. I was immediately hooked. (A super healthy carb… need I say more?) After learning how to properly prepare quinoa, I began creating recipes that were healthy, fast, and super tasty starring this special South American grain. Black Beans with Cilantro-Lime Quinoa is by far one of my favorite quinoa dishes and one I make a couple of times a month. Why? Because its like eating a Chipotle bowl at home, its healthy, tastes super good, and you won’t be hungry two hours later. It is also a great vegetarian option that even my carnivorous husband enjoys.
Ingredients:
– 1/2 Cup of Quinoa
-1 Tablespoon of Olive Oil
– 1 Medium White or Spanish Onion
-2 or 3 Jalapeños (For the Huddler the Cuddler approved version, leave these guys out. Or add more if you like it spicy!)
-3 Roma Tomatoes Diced (Remove all the seeds and juice too.)
-1 Can of Black Beans (Drained and Rinsed)
-Shredded Cheese (On the top!)
-Salt and Pepper to taste
-1 Tablespoon (or palm full) of Cumin
-3 Garlic cloves chopped
-1 Lime (the juice and the zest)
-1/4 Cup of Cilantro (You could leave this out if it tastes like soap to you)
-1 1/2 Cups of Chicken Broth (or Vegetable Broth… your preference)
-1 Mexican Beer (You’ll need 1 cup for the recipe and drink the rest.)
The Steps:
- Heat a deep sauté pan to a medium to medium high temperature.
- Coat the pan with roughly 1 to 2 tablespoons of olive oil.
- Add the onions and cook for 5 minutes or until soft and lightly browned.
- Add the garlic. (Be very careful not to burn the garlic. Burnt garlic tastes awful.)
- After 3 minutes, add the black beans.
- Add one cup of Mexican Beer to deglaze the pan, and continue to simmer.
Meanwhile:
- Add 1 1/2 cups of chicken broth (or vegetable broth) and the quinoa to a sauce pan and bring to a boil. (I add a few drops of olive oil to prevent sticking.)
- After the broth and quinoa come to boil, turn down to a medium-low heat and cook for 10-15 or until the quinoa is soft and fluffy.
- Add the lime juice, zest, and cilantro.
- Let stand for 3-5 minutes.
To Complete:
- Add the cilantro-lime quinoa to the black bean mixture and gently fold in the quinoa. (This will allow it to remain fluffy.)
- Finally, serve as either a side dish or larger portions as the main course.
To Garnish:
- To garnish, add avocados, cheese, cilantro, extra tomatoes, jalapeños, salsa, sour cream, or whatever your heart desires.
To Drink:
- Skinny Margaritas, Corona Lights, or your favorite Mexican Beer. Cheers!
