Think outside your normal corn salsa with this Mexican Quinoa and Black Beans. It’a a perfect chip dip with a similar feel to Spanish rice.
We’ve been on a quinoa kick lately. This tiny, nutty grain packs some great flavor and incredible nutrient power into any dish. And, it makes a nice substitute for rice if you’re looking to mix things up a bit.
Here, we’ve taken it on a Mexican spin.
Mexican Style Quinoa and Black Beans
Not overly spicy, the flavors of the veggies, beans, and quinoa take over in this healthy addition to your taco night.
Nutty quinoa adds a nice twist to your more traditional corn salsa, putting this dish somewhere between an corn salsa and a Spanish rice.
Either way you look at it, this dish packs in the protein, fiber, and iron between the quinoa and black beans. It makes a great dip for tortilla chips, a healthy nacho topper, or a flavorful filling for a burrito or taco.
Think outside your normal corn salsa with this Mexican Quinoa and Black Beans. It'a a perfect chip dip with a similar feel to Spanish rice.
Yield: 4 c
- 1/3 c quinoa, dry (or 1 c cooked)
- 2/3 c water
- 1 tsp butter
- ½ onion, diced
- ½ green pepper, diced
- 1 c cooked black beans (drained if using canned beans)
- 1 c corn (fresh or frozen)
- 1 c diced tomatoes (drained if using canned)
- 1 ½ tsp garlic
- 1 tsp oregano
- ½ tsp cumin
- ¼ tsp cumin
- ¼ tsp cayenne
- ¼ tsp paprika
- ¼ tsp salt
- In a small saucepan, mix 1/3 c dry quinoa with 2/3 c water. Bring water to boiling and reduce heat to maintain a simmer. Simmer, covered for 15 minutes, or until all the moisture has been absorbed.
In a small, non-stick frying pan, heat butter over medium heat. Add onions and green pepper. Saute until soft.
- In a large bowl combine mix together onions and green peppers with the remaining ingredients until well mixed and seasoned.