Speedy Mexican Black Beans and Quinoa
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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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.