Quinoa and Black Beans

Quinoa (aka Incan Gold, mother grain of the Andes) has been cultivated in the Andes Mountains since 3000 BC.  Quinoa pronounced KEEN –wah is a seed with an impressive nutritional profile...drumroll… a near perfect amino acid profile,  excellent source of calcium, phosphorous, iron and protein.  It is gluten free as well!  Even, the Food and Agricultural Organization of the United Nations (FAO) declared the year 2013 be recognized as "The International Year of the Quinoa."   

(Lunchbox: black+blum Bento Box)

Quinoa and Black Beans

Recipe adapted from allrecipes.com

1 teaspoon olive oil

4 ounces chopped onion

2 cloves garlic, minced

1 teaspoon ground cumin

½ - 1 teaspoon cayenne pepper

¾ cup uncooked quinoa

1 ½ cup vegetable broth

Salt and pepper to taste

1 cup frozen corn kernels

1 (15-ounce) can black beans, drained and rinsed.

½ cup chopped fresh cilantro

1 tablespoon lime juice

Soak the quinoa in water for about 20 minutes.  Rinse and set aside.

In a medium saucepan, heat the oil over medium heat.  Add the onion and garlic and sauté until golden brown.  Add the cumin and cayenne pepper and cook for about 1 minute.

Add the quinoa, vegetable broth, salt and pepper and bring to boil.  Cover, reduce heat and simmer about 20 minutes or until the vegetable broth is absorbed.

Add the frozen corn kernels and cook for about 5 minutes.  Stir in the black beans, cilantro and lime juice.  Serve warm.