quinoa and black beans1 teaspoon vegetable oil1/2 onion, chopped2 cloves minced garlic3/4 cup uncooked quinoa1 1/2 cups chicken broth1 teaspoon ground cumindash of cayenne peppersalt and pepper to taste1 cup frozen corn kernels
2 tomatoes, seeded and diced
1 avocado, peeled, seeded and diced1 (15 ounce) cans black beans, rinsed and drained
2 small chicken breasts, grilled and diced. I seasoned the chicken with a little garlic powder, cumin and S&P.1/2 cup chopped fresh cilantro
Heat the oil in a medium pot over medium heat. Stir in the onion and garlic, and saute until lightly browned add quinoa and brown slightly. Add broth and seasonings. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Stir in the tomatoes, avocado, black beans, chicken and cilantro.
My husband and I loved this recipe! It was filling without being heavy and it tasted great. It actually reminded us of eating a burrito bowl from Chipotle. The kids weren't excited about it but once they had picked out the ingredients they refuse to eat (tomato and avocado for Liam, black beans and tomatoes for Sutton) they ate everything on their plates.
This is a one pot meal, which I love. It was also quick to make. I served it as the main dish so there wasn't much leftover. Next time I will double it so the husband and I can eat it for lunch the day after.
I found this recipe on Allrecipes.com (but is really similar to recipes Erin Jackson and Courtnay mentioned in the comments section of the quinoa post) but I made a few changes. Mainly adding tomatoes, avocado and chicken. With the beans and the quinoa the chicken is not needed to make a full meal but like the quinoa and orzo from yesterday I was trying to ease the kids into this new food. Next time I think I will leave the chicken out to make a vegetarian meal.