Go Latin this Grill Season: Quinoa with Black Beans and Corn
This is the perfect side dish to compliment your grilled meats. Bring this protein-packed dish along to any outdoor gathering. If there are any leftovers (though we highly doubt it), it makes for a perfect power lunch!
Chef Jodi says: “Quinoa is one of the healthiest grains you will ever find! It’s loaded with protein and is a wonderful alternative to rice.”
Quinoa with Black Beans and Corn
1 Cup Quinoa (I use a mixture of black and red or white quinoa)
1 Cups chicken or vegetable stock
1 5 ounce can black beans, drained
2 Tablespoons olive oil
2 Cloves garlic mince
1 Teaspoon cumin
1 Teaspoon coriander
1 Teaspoon minced garlic
1 medium onion diced
1 Cup fresh or frozen corn kernels
1 Teaspoon coarse sea salt
½ cup chopped fresh cilantro
¼ teaspoon fresh ground pepper
Rinse and drain quinoa. Add to medium sauce pan with 2 cups of soup stock. Bring to boil, cover, and lower heat; simmer for 20 minutes until all the liquid is absorbed.
In a large sauté pan, heat 2 tablespoons olive oil add diced onion and garlic, sauté until soft, and corn kernels and cook, until corn is soft about 2 minutes. Add drained black beans, cumin, and coriander. Add quinoa, salt, pepper and cilantro. Stir until well blended. This can be served as a hot side dish or as a salad!