Black Bean and Quinoa Salsa |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
5 garlic cloves, minced |
3/4 cup uncooked quinoa |
1 1/2 cups chicken broth |
4 teaspoons ground cumin |
3/4 teaspoon cayenne pepper, alter to taste (more is needed if served cold) |
sea salt, to taste |
1 1/2 cups frozen corn kernels |
3 cups cooked drained black beans |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large skilled and saute onion till lightly browned.
2. Add garlic when onion is done, then add quinoa and broth to cover.
3. Cover skillet and simmer 20 minutes.
4. Stir in spices, salt and frozen corn, simmer for five minutes to heat corn.
5. Stir in beans and cilantro.
6. Serve hot as a side dish, add cooked chicken, pork, beef or sausage and serve hot as a main dish, or chill and serve as a chip dip.
|
|