This was so basic and easy (not to mention fast!) but so tasty!
The original recipe that I worked from actually called for chickpeas to go with the quinoa but I decided black beans would be great. Besides, I had half a can of black beans that needed to be used. ;) I also added a little cilantro which was fantastic.
Here's another funny quote from Veganomicon:
"Don't forget that cooking with quinoa at least once a week will elevate you to Level 7 Vegan in no time!" Heh... I'm not even vegan but I think I qualify for that. ;) In my opinion, quinoa is quite possibly the world's most perfect food. Well, after avocado, of course!
This could be used as a side dish alongside just about whatever (and not just vegetarian stuff). I just had mine with a side of broccoli, sweet corn, and some chopped bell peppers that I just steamed together.
1 tbsp. olive oil
1/2 cup yellow onion, chopped finely
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tbsp. ground coriander seeds
Several pinches freshly ground black pepper
A little sea salt
1/2 tbsp. tomato paste
1/2 cup quinoa, rinsed and drained
1 cup (1/2 of a 15-ounce can) of black beans, drained and rinsed
1 cup vegetable broth
2-4 tbsp. fresh cilantro, chopped
1. Saute the onion in olive oil over medium heat in a small stockpot until softened. Add the garlic and saute about 2 more minutes.
2. Add the tomato paste, coriander, cumin, black pepper, and salt. Saute about 1 more minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the beans and broth. Cover and bring to a boil. Once boiling, lower the heat to very low. Add the cilantro, cover, and cook for about 15 minutes until the quinoa has absorbed all the liquid. Stir occasionally during this phase.
Based on the Chickpea-Quinoa Pilaf recipe from the book Veganomicon.