Quinoa and Rice with Black Beans and Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp olive oil2 medium scallions, thinly sliced3 cloves garlic, minced3/8 c dry quinoa3/4 c dry jasmine rice1 14.5 oz can low-sodium chicken broth1/2 cup dry black beans1 tsp ground cumin seeds1/4 tsp cayenne pepperdash salt1/4 tsp fresh ground black pepper1 cup fresh corn2 Tbsp chopped fresh cilantro
Add oil, scallions and garlic to a medium sauce pan. Cook about 10 minutes over medium high heat, to lightly brown the scallions and garlic.
Add the quinoa, rice, chicken broth, black beans, cumin, cayenne pepper, salt, and black pepper. Stir to mix, bring to a boil, then reduce heat, cover, and simmer 15 minutes.
Add corn and simmer 5 more minutes.
Remove from heat and stir in cilantro.
Serving Size: makes 5 3/4 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SPBERGMH.
Add the quinoa, rice, chicken broth, black beans, cumin, cayenne pepper, salt, and black pepper. Stir to mix, bring to a boil, then reduce heat, cover, and simmer 15 minutes.
Add corn and simmer 5 more minutes.
Remove from heat and stir in cilantro.
Serving Size: makes 5 3/4 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SPBERGMH.
Nutritional Info Amount Per Serving
- Calories: 168.2
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 217.8 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 3.5 g
- Protein: 5.8 g
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