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Quinoa and Black Beans
Reviews:
February 06, 2008

This recipe was great! I served it as a side dish, but it definitely has potential to be a main course. I used one can of black beans and chicken stock because I didn't have veggie stock on hand. Next time I'll add a drained can of tomatoes with green chiles. I let my quinoa soak while I did my prep work, a total of about 10 minutes, and the quinoa came out soft and mushy (like a wet couscous). I think you can skip the soaking part for a firmer, "al dente" quinoa and that should taste fine. I think soaking for an hour would have turned it completely into mush.

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