Quinoa Rice And Beans Recipe: A Nutritious And Delicious Dish
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Description
This quinoa rice and beans recipe is a hearty and healthy dish that will satisfy your taste buds and keep you full for hours. The combination of quinoa, rice, and beans provides a complete source of protein, while the vegetables add a burst of flavor and nutrients. This recipe is perfect for a quick weeknight dinner or meal prep for the week ahead.Prep Time
Preparation time for this recipe is around 15 minutes.Cook Time
Cooking time for this recipe is approximately 25-30 minutes.Ingredients
- 1 cup quinoa
- 1 cup brown rice
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 3 cups water
- 1 lime, juiced
- Fresh cilantro, chopped (optional garnish)
Equipment
- Large pot with lid
- Cutting board
- Knife
- Measuring cups and spoons
- Can opener
- Large spoon or spatula
- Lime juicer (optional)
Method
- Rinse quinoa and rice in a fine mesh strainer and set aside.
- In a large pot, heat olive oil over medium heat.
- Add diced onions and minced garlic, and sauté until translucent, about 3-4 minutes.
- Add diced bell peppers and sauté for another 2-3 minutes.
- Add cumin, chili powder, smoked paprika, and salt, and stir to combine.
- Add quinoa, rice, black beans, and water, and stir to combine.
- Bring mixture to a boil, then reduce heat to low and cover with a lid.
- Cook for 25-30 minutes, or until quinoa and rice are fully cooked and water is absorbed.
- Remove from heat and stir in lime juice.
- Garnish with fresh cilantro, if desired, and serve.
Notes
- This recipe can easily be adjusted to suit your taste preferences. Feel free to add in more spices or vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe is vegan and gluten-free.
Nutrition Info
- Serving size: 1 cup
- Calories: 270
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 430mg
- Total Carbohydrate: 44g
- Dietary fiber: 7g
- Total sugars: 3g
- Protein: 9g
Recipes FAQ
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice in this recipe. However, keep in mind that brown rice is a healthier option as it contains more fiber and nutrients.Can I use canned corn instead of bell peppers?
Yes, you can use canned corn instead of bell peppers. However, keep in mind that bell peppers add a nice crunch and flavor to the dish, while corn may make it sweeter.Can I freeze this recipe?
Yes, you can freeze this recipe in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat in the microwave or on the stovetop.Recipe Tips
- Make sure to rinse the quinoa and rice before cooking to remove any bitterness or debris.
- Cut the vegetables into small, uniform pieces for even cooking.
- Feel free to add in other vegetables, such as carrots or zucchini, for extra nutrition.
- For a creamier texture, stir in some coconut milk or cashew cream before serving.
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