Cuban Black Beans, Seasoned Quinoa & Creamy Avocado

When it's Taco Tuesday first day back to work, you know it's going to be a good week

Fiesta in a Bowl!

After a weekend of cooking and indulgence, it was back to basics in our house.  This simple dish of Cuban Black Beans topped with tomato, red onion & jalapeños, Quinoa cooked in a vegetable broth/ water mix for a light seasoning, and creamy avocado was fresh, full of flavor and crowd pleasing (at least for me and my husband who could eat a version of this Every Day!).

Recipe from Vegetarian Times, it was super easy to make and could be made ahead of time.

Scroll down for recipe.

Cuban Black Beans, Seasoned Quinoa & Creamy Avocado

Recipe

Cuban Black Beans, Seasoned Quinoa & Creamy Avocado
 
Fiesta in a bowl! This super easy recipe from Vegetarian Times is full of flavor, fresh and totally satisfying.
Author:
Recipe type: Dinner
Cuisine: Gluten-Free, Vegan
Ingredients
Quinoa
  • 2 tsp canola oil
  • 1 cup dry quinoa
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • 1 cup water
  • 1 dried bay leaf
Beans
  • 2 tsp canola oil
  • ½ cup red onion, diced
  • 3-4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • ¼ tsp cayenne pepper (I've left this out and it's still yummy)
  • 2 tbsp distilled white vinegar
  • 2 15 oz cans black beans, rinsed and drained.
  • ½ cup water
Topping
  • ½ cup grape tomatoes, diced
  • ¼ cup red nation, diced
  • ¼ cup jalapeno, finely chopped
  • Avocado, sliced or diced (Optional)
Instructions
Quinoa,
  1. In a medium sauce pan, heat oil over medium- high heat. Add quinoa and garlic. Cook 1 minute
  2. Stir in broth, water and bay leaf. Bring to a boil.
  3. Reduce heat to low and cook 15 minutes, or until liquid is absorbed.
  4. Remove from heat and let sit for 5 minutes, then fluff with a fork and remove bay leaf.
Beans
  1. In a medium skillet, heat oil over a medium heat. Add diced onion, garlic, cumin, oregano and cayenne. Cook 2-3 minutes or until onion softens. Remove from pan and set aside.
  2. Deglaze the skillet with vinegar, scraping up any brown bits and reduce until vinegar nearly evaporates.
  3. Puree 1 can of beans in a food processor or mash with a fork.
  4. Added pureed or mashed beans and whole beans, and water to the skillet. Stir and heat until heated through, about 2 minutes. Stir in onion and seasoning mixture and combine well.
Toppings
  1. Combine tomatoes, jalapeños and onion.
Serve quinoa, beans and toppings together with avocado and limes.

 

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