Quinoa and pinto beans recipe
Quinoa and pinto beans are a great alternative to black beans and rice. Quinoa, which originates from South America, is a nutty grain that is very flavorful and tasty. It is very rich in high-quality protein that is equal to dairy milk. It is higher in fat content than wheat and amino acids. Quinoa is very easy to digest and it contains important minerals such as calcium, zinc, magnesium, copper, iron, and phosphorus. A good quinoa and pinto beans recipe is shown below.
- 1 teaspoon vegetable oil
- 1 chopped onion
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped fresh cilantro
- 1 cup frozen corn kernels
- 2 cans black beans, rinsed and drained
- salt and ground black pepper to taste
Use medium heat to heat oil in a saucepan. Put the chopped onion and garlic over the heated oil and cook them till brown, for about 10 minutes. Mix the quinoa and onion mixture and cover the whole mixture with vegetable broth. Season the mixture with cayenne pepper, ground cumin, salt, and ground black pepper. Cover the mixture and boil them with reduced heat, simmer it until the quinoa is tender and all the broth absorbed. The boiling and simmering should take about 20 minutes. Stir the frozen corn kernels into the saucepan and continue simmering until they are heated through. Mix in the black beans and the cilantro. You can add lime juice and top it with chopped tomatoes if you like. You can also replace chopped tomatoes with salsa and sour cream.
The recipe is actually very delicious. The directions on how to prepare are very simple yet the outcome is fresh, bright, and hearty. Ensure you only use the right ingredients and follow the directions correctly and you will be sure to enjoy the serving.