Quinoa & Black Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 375.3
- Total Fat: 10.4 g
- Cholesterol: 1.5 mg
- Sodium: 648.4 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 9.1 g
- Protein: 13.8 g
View full nutritional breakdown of Quinoa & Black Beans calories by ingredient
Number of Servings: 4
Ingredients
-
White Quinoa, Prewashed, 1 cup dry
1 can chicken broth
Olive Oil- 2TBS
4 cloves garlic, minced
1 medium onion, or 2/3 large onion, chopped fine
Can of black beans, rinsed
Large can diced tomatoes, drained of excess liquid
**Optional: I top this with some softly melted goat cheese. The perfect finish.
Directions
Mince garlic and chop onions finely. Sautee them in olive oil (this recipe is calculated using 2TBS) over medium heat stirring constantly, until they are golden, around 4 minutes.
Transfer to a sauce pan that has a lid. Measure out 1.75 cups of chicken broth, or add in enough water to your broth to yield 1.75 cups of liquid). Add to onions and garlic mixture. Bring to boil.
Once boiling, add quinoa, bring back to boil, then cover and simmer until all liquid is absorbed, about 20 minutes. Let sit for 10 minutes, then fluff with fork.
Add in the rinsed beans, and the tomatoes. Cook on medium for a few minutes until well mixed and everything is warm.
Top with cheese of your choice, such as goat cheese, or feta.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREWATER427.
Transfer to a sauce pan that has a lid. Measure out 1.75 cups of chicken broth, or add in enough water to your broth to yield 1.75 cups of liquid). Add to onions and garlic mixture. Bring to boil.
Once boiling, add quinoa, bring back to boil, then cover and simmer until all liquid is absorbed, about 20 minutes. Let sit for 10 minutes, then fluff with fork.
Add in the rinsed beans, and the tomatoes. Cook on medium for a few minutes until well mixed and everything is warm.
Top with cheese of your choice, such as goat cheese, or feta.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREWATER427.