Black bean and corn quinoa
Black bean and corn quinoa
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Adapted from a recipe that was originally posted on Taste of Home
To make this a shelf stable meal: add 2 tbsp oil, dried onions, spices, stock, corn, quinoa, black beans and dried cilantro.
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2 tablespoons canola oil
1 cup dried onion
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 can corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced cilantro, divided
In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir 5-7 minutes or until tender.
Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro
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