R is for Redemption

Redemption, and a recipe.

I realize that I slacked off yesterday and today, so hopefully I can stay on track for the rest of this challenge.

To combine Q and R, I’m posting my absolute favorite Quinoa Recipe.

The first time I heard about quinoa was in my undergraduate Geography of Latin America course. The instructor was raving about this grain that most of us had never heard about. Over the years, I’ve seen it in the organic and natural foods section of the grocery store but didn’t get up the nerve to actually try it until recently.

When I made this quinoa with black beans recipe, I started eating it out of the pan and almost couldn’t stop myself. The combination of flavors, from the distinct quinoa taste mixed with a bit of spice, and the sweet, fresh cilantro…wow.

So here it is, Quinoa and Black Beans (courtesy of Allrecipes.com)

Just a quick note—I usually use olive oil instead of vegetable oil, and I use only one can of black beans. The recipe calls for two but it seemed excessive to me, unless you really like a lot of beans. Then go for it!

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

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