Quinoa With Black Beans And Hominy Recipes

Steps:

• For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes.
• For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth.
• In a serving bowl, combine the quinoa, hominy, black beans and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve.

Steps:

• Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.