Speedy Mexican Black Beans and Quinoa recipe
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Ingredients
- 5 ½ cups water, divided 2 cups quinoa 3 teaspoons chicken bouillon granules, divided 2 (15 ounce) cans black beans, rinsed and drained 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky) ½ teaspoon ground cumin ½ teaspoon ground coriander ⅛ teaspoon garlic powder ⅛ teaspoon cracked black pepper ½ (8 ounce) package shredded Monterey Jack cheese
Nutrition Info
- 418.4 caloriescarbohydrate: 62.1 gcholesterol: 16.7 mgfat: 9.8 gfiber: 14.3 gprotein: 21.7 gsaturatedFat: 4.1 gservingSize: -sodium: 1026.8 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Speedy Mexican Black Beans and Quinoa
Directions
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Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.