I cooked a quinoa and black bean dish this week for the first time. It turned out great. I love quinoa. I have included the recipe below as well a rice and chick pea recipe. You could sub any type of bean for the chick peas if you wanted. There are so many recipes out there. I normally pull recipes from the internet at vegweb.com but there are other sites as well. Good luck with your veg cooking. Quinoa and Black Beans
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and
1/2 cup chopped fresh cilantro
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 9/11/2009Roasted Chickpea Rice
Ingredients (use vegan versions):
2 cups water
2 15 oz cans chickpeas, drained and rinsed
1/2 red onion, sliced or diced
1/2 cup diced squash-any (I've used delicata and butternut)
1 tablespoons vegetable bullion (or swap 2 cup stock for water)
2 tablespoons olive oil
1-2 teaspoon Muchi Curry powder (hotter, or use reg Indian curry + some cayenne)
cracked black pepper
1 1/2 cups brown rice (I used brown basmati)
Start water to boiling with bullion cube. Once boiling, add rice, reduce to simmer with a tight fitting lid.
While the rice is working, start oven to 350 degrees. Put the chickpeas in a roasting pan or cookie sheet, add onions, squash, oil, curry and pepper. Stir until coated evenly. Toss in the oven for 30 minutes, stirring after 15.
By now the rice should be done, remove roasting veggies, stir in case they got stuck, add the rice, stir some more, and toss back in the oven for 5 minutes.
Preparation time: 20-30 min