The Perfect Recipe
"The Perfect Recipe"—kind of a bold statement, right? Well, unless you're allergic to any of the ingredients or just really hate the taste for some reason, it kind of is!
This recipe is super simple, so it's perfect for anyone from beginner cooks to busy moms and everyone in between. Minimal knifework is required—pop open a couple of cans, a little bit of measuring and BAM! You're done! Now all you have to do is wait a little bit while it takes care of itself. It's versatile as well: you can serve it as a side if it's too light for you, or eat it as a snack between bigger meals.
If you feel like stretching your creative muscles, this recipe is quite flexible in the customization department. You can kick up the spice if the original recipe isn't quite enough for your tastebuds; or if it's more crunch you're after, carrots, celery, and peppers fit nicely with the rest of the ingredients.
If you're on a budget, this recipe checks the "frugal" box. The initial cost for quinoa might be a bit steep depending on where you live, but a little goes a long way. Once you start cooking it, it expands up to four times its size! And for all the nutritional benefits it provides, it's something everyone should try to include in their diet.
Quinoa and black beans are both considered 'power foods', meaning they provide a lot of goodies your body needs to thrive. Why not put them together to make a super healthy meal? Bonus: if you're avoiding animal products or have friends who are, this recipe checks the "vegan-friendly" box as well.
If all that wasn't enough, this dish freezes well! That's right, this dish holds up well in the freezer, which really seals the deal for me when it comes to making it the perfect dish. Whether you're cooking for one and just don't want to eat it four days in a row, or if you're always in a rush to feed your family of six and want to make a batch for easy dinner options later, it's perfect.
|Prep time||Cook time||Ready in||Yields|
Approx. 6 Servings
What You'll Need
- 1 teaspoon vegetable, olive, or coconut oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa, uncooked
- 1 1/2 cup vegetable broth
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 cup frozen or canned corn
- 2 cans (540mL / 19 fl oz) black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- Heat oil in pan on medium heat; lightly brown onion and garlic.
- Add quinoa and broth. Add seasoning.
- Bring to a boil and cover. Reduce heat and let simmer for 20 minutes.
- Add corn, black beans, and cilantro. Let cook for ~10 minutes.
- Remove from heat source and enjoy!
What Did You Think?
Kierstin Gunsberg from Traverse City, Michigan on June 08, 2017:
It's good to know this freezes well! I'm looking for meat-free dinners that allow me to freeze the leftovers for lunch throughout the week. I think this would be really yummy with some salsa to top it off too.