I’m on a serious quinoa kick! Since I made my first quinoa meal a month or so ago I haven’t been able to get enough. Just like nerdy ol me to love quinoa and oats. What can I say? No shame in my eating healthy game.
I tastespotted this Southwest Black Bean Quinoa on Skinnytaste. I didn’t even have to pin the recipe. Seeing the quinoa and stunning yellow corn was enough inspiration for me to create my own version. Check out my A+mazing recipe below and go get yourself some quinoa. It is the super-est of super grains 🙂
Southwest Black Bean Quinoa adapted from recipe found on Skinnytaste
1/2 cup quinoa
1/2 cup fennel seeds
1/2 onion, diced
1 small habanero pepper, diced
1/2 green bell pepper, diced
1 tbsp garlic
1 tbsp crushed red pepper
2 tbsp apple cider vinegar
1 + 1/4 cup vegetable broth
1 cup black beans from a can, rinsed
1 cup whole kernel corn
1 +1/2 swiss chard, chopped
1 +1/2 cup heirloom tomatoes, halved
To taste: garlic salt, black pepper, onion powder,
olive oil, enough to coat skillet
- Heat a medium cast iron skillet coated with olive on medium heat. Sauté onions, garlic, and bell pepper for about 5-6 minutes.
- Add dry quinoa and fennel seeds adding 1 tsp more of olive oil. Stir in cider vinegar, habanero pepper and crushed red pepper. Season mixture to taste with seasonings and sauté an additional 2 minutes.
- Stir in vegetable broth and reduce heat to a simmer. Cover skillet and simmer for about 15 minutes.
- After 15 minutes add black beans, corn, tomatoes, and swiss chard. Quickly cover skillet again and turn off heat. Allow quinoa to steam covered for 5 minutes. Let set for 10 minutes before serving.