Recipe information
Ingredients for - Speedy Mexican Black Beans and Quinoa
3. Chicken bouillon granules, divided - 3 teaspoons
5. Diced tomatoes and green chiles (such as RO*TEL® Chunky) - 1 (10 ounce) can
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.