One Pot Beans and Quinoa

Ingredients

• 190 g Quinoa — Thoroughly washed/soaked/strained
• 398 ml Cooked Black Beans — 1 can, drained/rinsed, low sodium
• 3 Tablespoon Olive Oil
• 200 g Onion — chopped
• 200 g Red Bell Pepper — chopped into small pieces
• 2 Tablespoon Garlic — finely chopped
• 350 ml Passata / Tomato Puree / Strained Tomatoes
• 1 Teaspoon Dry Oregano
• 1 Teaspoon Ground Cumin
• 2 Teaspoon Paprika — NOT SMOKED
• ½ Tsp Ground Black Pepper
• ¼ Teaspoon Cayenne Pepper — or to taste (optional)
• 210 g Frozen Corn kernels — can use fresh corn
• 300 ml Vegetable Broth — Low Sodium
• 1¼ Tsp Pink Himalayan Salt — to taste, total added
• 75 g Green Onion — chopped, for garnish
• 30 g Cilantro (Coriander leaves) — chopped, to taste, for garnish
• ½ Tablespoon Lime or Lemon juice — to taste, add only if needed
• 1 Tablespoon Extra virgin Olive oil — for drizzling

Steps

1. 1

   Thoroughly wash the quinoa a few times until the water runs clear, then soak for 30 minutes. After 30 minutes, drain the water from quinoa and let it sit in the strainer to get rid of any excess water.

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2. 2

   Drain the cooked black beans and allow them to sit in the strainer to drain any excess water.

3. 3

   In a heated wider pot, add olive oil, onion, red bell pepper, and 1/4 teaspoon salt. Fry on medium to medium-high heat until the onions and peppers start to brown.

4. 4

   Add chopped garlic and fry for about 1 to 2 minutes or until fragrant.

5. 5

   Add the spices: oregano, ground cumin, black pepper, paprika, and cayenne pepper. Fry for 1 to 2 minutes on low to medium-low heat.

6. 6

   Add the passata/tomato puree and cook on medium heat until the puree thickens, about 4 minutes.

7. 7

   Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, and vegetable broth. Mix well and bring to a vigorous boil, stirring occasionally to prevent sticking.

8. 8

   Cover and cook on low heat for about 15 minutes or until the quinoa is cooked but not mushy. Uncover and turn off the heat.

9. 9

   Garnish with chopped green onion, cilantro, lime juice, and a drizzle of olive oil. Mix gently to avoid making the quinoa mushy.

10. 10

    Serve hot. This recipe can be stored in the refrigerator for 3 to 4 days.