Quinoa with Black Beans and Corn (Mexican Style)

Quinoa is grown primarily for its edible seeds. It is related to species such as beetroot and spinach. It is gluten-free and high in protein. Quinoa comes from South America and it is more than 3000 years old, but it became popular in the modern kitchen only few years ago. That’s why it is considered the old/new grain. Its health benefits are so many. It is rich in manganese, phosphorus, magnesium, and zinc. It is very high in anti-inflammatory phytonutrients. That’s why quinoa is a very healthy choice for Celiac patients. Today we are cooking quinoa with Mexican flavors. We are adding cilantro (coriander), black beans, and corn. It is a delicious dish especially when served at room temperature with slices of lime!

Ingredients

- 2 cups white or black quinoa

- 1 big onion, diced

- ¼ cup chopped cilantro (coriander)

- 2 tbsp. olive oil

- 2 tbsp. vegetable oil (I use canola)

- 1 can black beans

- 1 small can corn (or 250 grams frozen corn)

- 1 tsp salt

- Freshly ground black pepper

- 4 cups water for the white quinoa (or 6 cups for the black quinoa)

- slices of lime or lemon for serving

Method

1. Put the olive oil and canola oil in a pot on the heat.
2. Add the onions with ½ tsp of salt.
3. Stir well and cook the onions until translucent and soft.
4. Add half the chopped coriander and stir well.
5. Add the quinoa and the salt with freshly ground black pepper.
6. Mix well.
7. Add the water and let it come to a boil.
8. Lower the heat and let the quinoa simmer for 20 minutes (for the white quinoa) or 40 minutes (for the black quinoa).
9. Few minutes before the quinoa is fully cooked, add the black beans and corn.
10. Add the remaining coriander too and mix very well.
11. When the quinoa is well cooked, turn off the heat.
12. Turn the quinoa into the serving plate and garnish with fresh coriander leaves and lemon or lime slices.

Using White Quinoa

Using Black Quinoa

Yields: 4 portions