WEEKDAYS 1e|12c|p

Diane Henderiks' Black Bean & Quinoa Pilaf

Recipe Courtesy Diane Henderiks
skill level
This is a delicious and easy dish for the whole family.
  • 1 tablespoon olive oil2 cups onion,chopped1 cup celery
  • chopped4 garlic cloves
  • thinly sliced1 1/2 cups quinoa
  • rinsed1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dry mustard2 cups low sodium chicken or veggie broth1 cup tomato sauce1 cup diced tomatoes1 cup corn kernels
  • cooked2 cups black beans
  • cooked3 green onions
  • sliced thinly1/4 cup cilantro
  • chopped1 tablespoon rice wine vinegar1 tablespoon lime juice
  • freshly squeezedSalt and pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 tablespoon olive oil
    2 cups onion,chopped
    1 cup celery, chopped
    4 garlic cloves, thinly sliced
    Heat oil in large pan over medium heat. Add onion, celery and garlic and cook until tender (5 minutes).
  • 2
    1 1/2 cups quinoa, rinsed
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1 teaspoon dry mustard
    Add quinoa, chili powder, cumin and dry mustard. Cook and stir until quinoa begins to brown lightly.
  • 3
    2 cups low sodium chicken or veggie broth
    1 cup tomato sauce
    Add broth and tomato sauce. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes or until liquid is absorbed.
  • 4
    1 cup diced tomatoes
    1 cup corn kernels, cooked
    2 cups black beans, cooked
    3 green onions, sliced thinly
    1/4 cup cilantro, chopped
    1 tablespoon rice wine vinegar
    1 tablespoon lime juice, freshly squeezed
    Combine next 7 ingredients (diced tomatoes through lime juice) in medium bowl. Add tomato mixture to quinoa mixture and gently combine.
  • 5
    Salt and pepper
    Season to taste with salt and pepper. Serves 6

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