| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups chicken stock
- 3/4 cup golden quinoa, rinsed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 5 ounces baby spinach
- One 12-ounce bag frozen sweet corn kernels, thawed
- Two 15-ounce cans black beans, drained and rinsed
- 1 to 2 ounces feta cheese, crumbled
- 2 tablespoons fresh cilantro leaves, torn, for garnish
Instructions
- In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
- Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
- Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 286 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 6 mg |
| Sodium | 588 mg |
Reviews
This is soooo good. First time cooking with
quinoa. Loved it!!
quinoa. Loved it!!
It was good, and pretty simple, using up bits and pieces in fridge, added chicken
This was decent, but I think I’ll cut down on the black beans next time and add some rice. This whole recipe, exactly as cooked, made 3 meals.
My kind of recipe… ingredients I usually have on hand, and little prep time. Such a healthy and filling meal. Leftovers are great for an easy to-go lunch for my husband. He loved it too!
Cant really understand why all the positive reviews. This is the most tasteless bowl of texture-less mush I’ve tasted. Think of onion and cumin mixed with cardboard.
Followed recipe exactly – except didn’t use cilantro for garnish. Really good. Looks and feels like healthy food that happens to taste really good.
This is a very tasty dish! But I did modify as there seemed to be way too much beans and corn. I guess if you don’t like Quinoa, adding 2 cans of beans and 12 oz of corn would be okay. I only used approximately 1 can of beans and 6 oz of corn and it was perfect. Just use your common sense and personal preference when adding the beans and corn and you can’t go wrong.
I really enjoyed this! We used up some Swiss chard (cooked it separately) we needed to use up in place of spinach and it was really full of flavor.
My wife wanted to convert us to vegetarians based on this recipe…it’s great
Very Good!