The Pioneer Woman Tasty Kitchen
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Mexican Black Beans and Quinoa

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, protein-packed meal with black beans and quinoa that’s ready in 25 minutes! Get it going and walk away, it’s that simple.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Small Onion, Chopped
  • 2 whole Carrots, Chopped
  • ½ teaspoons Paprika
  • ½ teaspoons Oregano
  • ½ teaspoons Cumin
  • Salt And Pepper, to taste
  • 1 can (15 Oz. Size) Black Beans, Drained But Not Rinsed
  • 1 cup Quinoa, Rinsed
  • 2 cups Vegetable Or Chicken Stock
  • 1 whole Avocado, Sliced
  • ¼ cups Shredded Cheese (Mozzarella, Colby, Or Your Favorite Cheese)

Preparation

Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, and spices, stirring to combine. Cook until onions are just softening, about 3 or 4 minutes.

Add the black beans, quinoa, and stock, and increase the heat to high. Bring to a boil, then reduce to a simmer. Cook, uncovered, until all the liquid is absorbed, about 20-25 minutes.

Top with avocado and cheese, and maybe some hot sauce! Enjoy!

One Comment

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Profile photo of Deb Z

Deb Z on 4.3.2013

Looks good! Curious, however: Why not rinse the black beans?

One Review

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Profile photo of ramensoul

ramensoul on 4.11.2013

goodjob

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