Sunday, November 27, 2011

Quinoa with Black Beans and Cilantro

I made this dish as a gluten-free alternative to stuffing (and because I haven't had quinoa for a while and love it!). It comes together quite quickly and easily and is substantial enough to serve as a main dish. If you don't want to use canned black beans, I recommend cooking a large batch in a slow cooker and freezing in 1 cup snack bags until you're reading to use. I used thawed previously frozen beans for this recipe and they worked great. The original recipe puts the cheese as optional, but I think the dish really needs the cheese to balance the flavours.

Quinoa with Black Beans and Cilantro (from epicurious, originally Bon Appetit)

1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese

1. Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes.
2. Stir in next 4 ingredients.
3. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
4. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes.
5. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

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