Whole Foods Black Bean Quinoa Recipes

QUINOA AND BLACK BEAN CHILI

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
• Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

JICAMA, BLACK BEAN AND QUINOA SALAD

Steps:

• Place quinoa in a small pot with 2 cups water.
• Cover and simmer until quinoa is tender, 15 to 20 minutes.
• Drain off any excess water, fluff and set aside until cool.
• Whisk together rice vinegar, lime zest and juice, and orange zest and juice in a large bowl.
• Add jicama, bell pepper, cilantro, black beans and cooled quinoa, and toss well to combine.
• Let sit at least 10 minutes before serving.
• Garnish with cilantro and sesame seeds before serving.
• Enjoy chilled or at room temperature.

WHOLE FOODS BLACK BEAN QUINOA

Steps:

• Cook quinoa, combine with other ingredients

WHOLE FOODS BLACK BEAN QUINOA SALAD

Steps:

• Rinse Quinoa before cooking
• To cook Quinoa you can use your instant pot if you have one, or the stove method
• Add water and quinoa at the bottom of the pot
• Place the lid and rotate the steam release valve to sealing
• Either use a manual or pressure cook button to cook at high pressure for almost 1 minute
• Release pressure naturally for 15 minutes
• When the screen shows LO:15, turn the valve steam release to venting, thereby releasing any remaining pressure
• Remove lid and fluff quinoa with a fork
• By removing stainless steel insert from instant pot housing, it will help the Quinoa cool faster
• In a saucepan, combine quinoa and water
• Place on high flame and bring to a boil
• As the mixture starts to boil, reduce the heat
• Place the lid and let the quinoa cook till tender, for 15 minutes
• Remove from flame and uncover
• Fluff with a fork and let it cool down
• In a large skillet add a tablespoon of olive oil and place it on heat
• Add onion and garlic, saute till they give off an aroma
• Add cumin, pepper, and black beans to skillet, let them cook for 4 minutes
• Add salt and pepper to taste
• Remove from flame
• In a bowl, mix the leftover garlic and cumin with olive oil, tomatoes, lime juice, vinegar, maple syrup, and add chili and chipotle powder for spiciness
• Your dressing is ready
• When the quinoa is ready, pour it into a large glass bowl
• Add dressing, beans, and green onions to the quinoa
• Toss everything evenly, this will further cool the quinoa and beans
• Garnish with cilantro
• A warm salad may not taste good, the flavors are muted due to the heat. We recommend placing the salad in the fridge for 30 minutes. Eating a cool salad is more refreshing and delicious.
• You can store this in an airtight container and refrigerate it for 6 days

SPICY BLACK BEAN AND QUINOA SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
• Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
• Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

QUINOA AND BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
• Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
• Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.

BLACK-BEAN & TOMATO QUINOA

Steps:

• Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
• Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
• Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve).
• Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.
• Remove pot from heat and remove lid.
• Let stand, still covered with towel, 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.