Name: Speedy Mexican Black Beans and Quinoa
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water, divided - 5 ½ cups; Quinoa - 2 cups; Chicken bouillon granules, divided - 3 teaspoons; Black beans, rinsed and drained - 2 (15 ounce) cans; Diced tomatoes and green chiles (such as RO*TEL® Chunky) - 1 (10 ounce) can; Ground cumin - ½ teaspoon; Ground coriander - ½ teaspoon; Garlic powder - ⅛ teaspoon; Cracked black pepper - ⅛ teaspoon; Shredded Monterey Jack cheese - ½ (8 ounce) package

Ingredients for - Speedy Mexican Black Beans and Quinoa

1. Water, divided 5 ½ cups

2. Quinoa 2 cups

3. Chicken bouillon granules, divided 3 teaspoons

4. Black beans, rinsed and drained 2 (15 ounce) cans

5. Diced tomatoes and green chiles (such as RO*TEL® Chunky) 1 (10 ounce) can

6. Ground cumin ½ teaspoon

7. Ground coriander ½ teaspoon

8. Garlic powder ⅛ teaspoon

9. Cracked black pepper ⅛ teaspoon

10. Shredded Monterey Jack cheese ½ (8 ounce) package

How to cook deliciously - Speedy Mexican Black Beans and Quinoa

1 . Stage

Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.

2 . Stage

Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.

3 . Stage

Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.