Quinoa & Black Beans
Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 28 Min. Cook Time| Ingredients |
|---|
| 1 tsp. olive oil |
| 1 c. chopped celery |
| 2 tsp. chopped garlic |
| 3/4 c. uncooked quinoa |
| 1 1/2 c. low-sodium vegetable broth |
| 1 tsp. ground cumin |
| 1 tsp. chili powder |
| 1 c. frozen mixed vegetables |
| 1 (15-oz.) can of black beans, rinsed and drained |
| 1/2 c. low-fat cheese, optional |
| salt and pepper to taste |
Directions:
1. In a medium saucepan, warm the olive oil over medium heat. Stir in the celery and garlic, and sauté until lightly browned, about 3 minutes. Add the quinoa and vegetable broth. Season with cumin, chili powder, and salt and pepper to taste, and bring the mixture to a boil. Cover, reduce heat to low, and simmer
20 minutes.
2. Add the vegetables and black beans into the saucepan and simmer for 5 minutes. Top with cheese, if using, season with salt and pepper to taste, and serve.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Sophia Webster, Age 12
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 408; Total Fat: 14g; Total Carbs: 32g; Protein: 23g;