Yummy Jamaican and Mexican quinoa

Singer-songwriter Jully Black prepares a delicious quinoa dish that's healthy for the heart, and is jam-packed with bold, international flavours.

Singer-songwriter Jully Black prepares a delicious quinoa dish that’s healthy for the heart, and is jam-packed with bold, international flavours.

Yummy Jamaican and Mexican quinoa

Ingredients:

  • 1 tsp vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 cup uncooked quinoa (wash before cooking)
  • 2 cups no salt added vegetable or chicken broth*
  • 1 tsp ground cumin
  • 1 tbsp curry powder
  • ¼ tsp cayenne pepper
  • 1 can (12 oz) no salt added corn kernels
  • 1 can (19 oz) black beans, rinsed & drained twice to reduce salt
  • ½ cup chopped fresh cilantro
  • ¼ cup shredded low-fat cheese (optional)

Method:

  1. Heat oil in a large skillet over medium heat. Add onion and garlic, stir while you cook for 2 minutes.
  2. Add quinoa, cook while stirring until lightly toasted, about 5 minutes.
  3. Pour broth into the pan and bring to a boil.
  4. Season with cumin, curry powder and cayenne pepper. Bring the mixture to a boil.
  5. Cover, reduce heat and simmer for about 20 minutes. Stir the quinoa occasionally as it cooks.
  6. Stir corn and black beans into the skillet. Continue to simmer about 5 minutes until heated through.
  7. Stir in cilantro, and serve!

Serves 8

*Be sure to use gluten-free vegetable or chicken broth if you want to make this recipe gluten-free!

Courtesy Jully Black

www.jullyblack.com

@JullyBlack