Speedy Mexican Black Beans and Quinoa
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Ingredients40 m servings 418
Original recipe yields 6 servings
- Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
- Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
- Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.
- Cook's Note:
- For an extra kick, top with jalapenos.
Per Serving: 418 calories; 9.8 62.1 21.7 17 1027 Full nutrition
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