| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 2/3 | tablespoons | quinoa, cooked | 1/4 | medium | Tomatoes, red, ripe, canned (8 oz) | 2/3 | teaspoon | olive oil | 7/8 | clove | garlic cloves | 1/4 | pepper | Jalapeno peppers | 1/3 | cup | black beans, canned, drained | 1/4 | teaspoon | cumin, ground | 1 1/2 | dash | sea salt | 2 1/8 | dash | black pepper | 1/3 | tablespoon | parsley, chopped | 1/2 | tablespoon | cilantro, fresh, chopped | 1/3 | cup | chicken broth - low sodium | 1/8 | teaspoon | chili powder |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Boil Quinoa with chicken broth , until most of the liquid is absorbed. | 2 | Drain tomatoes , retaining juices. | 3 | Heat skillet over medium high heat . Add olive oil, jalapeno and garlic. Cook until lightly browned. | 4 | Add black beans , cumin , chili powder , salt and pepper to skillet, adding tomatoes liquid slowly.
Bring to a boil , then simmer for 10 minutes | 5 | Add tomatoes , parsley , cilantro , and quinoa, mixing throughly.
Cook for an additional 10 minutes. Remove from heat. |
|