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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.
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- Cook's Note:
- For an extra kick, top with jalapenos.
Per Serving: 418 calories; 9.8 62.1 21.7 17 1027 Full nutrition
ReviewsRead all reviews 2
Made as written. Surprised at amount recipe made. Was sorry to dump bean gravy down the drain but did so anyway. Very tasty dish and will definitely make it again. Keeping ingredients on hand is...