Saturday, February 19, 2011

Quinoa with Black Beans and Cilantro

This recipe is originally from Bon Appétit (September 2008) found on Epicurious.

yield: Makes 4 to 6 servings
active time: 25 minutes
total time: 40 minutes

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
1 1/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)

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

When I made this, I substituted a cup of mixed red, yellow, and green bell peppers because I had some peppers halves to use up. Also, I used Bulgarian feta cheese (which is just feta made with all cows milk - a teensy bit less creamy, but also about half as expensive and came in smaller containers at the grocery store!)

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