Wednesday, August 21, 2013
Saturday, August 3, 2013
2 cups vegetable or "un-chicken" broth
1 cup black beans (15 oz can) drained, rinsed
1/2 cup frozen whole kernel corn
1 small tomato
1/4 cup chopped fresh cilantro
4 medium green onions chopped (1/4 cup)
1 T. fresh lime juice
1 clove garlic, finely chopped
1/4 t. salt
Rinse quinoa and cook in broth 15-20 min.
Fluff quinoa and add remaining ingredients.
Makes 8 servings (1/2 cup each)
45g total carbhoydrate
I'm trying to find quinoa recipes that are easy and don't have a long list of ingredients. This one qualifies and was pretty good. Not as good as the one I made last week but still pretty satisfying. When I make it again I will use regular water for the quinoa. I don't think the broth added all that much to the flavor but it did add a lot of sodium. I would also add more tomato, maybe a cup or so of cherry tomatoes halved and some chopped red bell pepper.