- 5 1/2 cups water, divided
- 2 cups quinoa
- 3 teaspoons chicken bouillon granules, divided
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cracked black pepper
- 1/2 (8 ounce) package shredded Monterey Jack cheese
- 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.
- 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.
- Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.
09/22/2019
recipepes.com
speedy mexican black beans and quinoa, recipe
PT15M
PT1H
5
455 calories
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