Quinoa with Black Beans and Corn
“Quinoa is one of the healthiest grains you will ever find,” Chef Jodi of La Jolla Cooks 4U says. “It’s loaded with protein and is a wonderful alternative to rice.” Quinoa with black beans and corn is a protein-packed, complementary side dish for grilled meats that you can bring to any outdoor gathering. Leftovers make a perfect power lunch. This can be served as a hot side dish or as a salad.
Quinoa with Black Beans and Corn
Serves 4
1 c. quinoa (I use a mixture of black and red or white quinoa)
2 c. chicken or vegetable stock
2 T. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 c. fresh or frozen corn kernels
1 15 oz. can black beans, drained
1 t. cumin
1 t. coriander
1 t. coarse sea salt
1/4 t. fresh ground pepper
1/2 c. fresh cilantro, chopped
Rinse and drain quinoa. Put in a medium saucepan and add stock. Bring to boil, cover and lower heat; simmer until all the liquid is absorbed, about 20 minutes.
In a large sauté pan, heat olive oil. Add onion and garlic and sauté until soft. Add corn and cook until corn is soft. Add beans, cumin and coriander. Add quinoa, salt, pepper and cilantro. Stir until well blended.
Jodi Abel, Chef/Founder
La Jolla Cooks 4U
858-752-4980
Lajollacooks4u.com
