Mexican Quinoa and Black Bean Stir Fried – Recipe

We love food at the Lui’s household that has the taste of South of Border. In this recipe instead of the rice, we substituted it with quinoa.

Prep Time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Recipe can be doubled or tripled

Ingredients

1 tablespoon vegetable oil
1 cup chopped white onions
1 medium, chopped red or green bell pepper and half of chopped
1/2 seeded jalenpo pepper (optional)
1 cup uncooked quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups either water, chicken or vegetable broth
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided

Directions

Heat oil in heavy medium saucepan over medium-high heat. Add onions and peppers; sautéed until soften, about 5 minutes. Stir in the next 4 ingredients . Add water and bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 7-10 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/8 cup cilantro.

* A seed with a crunchy and nutty taste; available at most stores

About the recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified Energy Medicine and Chakra Balancing practitioner, Usui Reiki Master and teacher. She is the owner of the Healing Place in Medfield, MA. The Healing Place specializes in helping people to find long-term relief from chronic digestive disorders, chronic pain and balances hormones naturally. If you are interested how Reflexology and Reiki can help you, please schedule a FREE consultation online www.healingplacemedfield.com or call 508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here.


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