Easy, delicious, fast, fresh, flexible = perfect dinner for a busy school night.
Black Bean and Sweet Corn Mexican Quinoa:
- Large, deep skillet with tight-fitting lid (I used enameled cast iron – worked great), knife, cutting board, stove top
- 4 ears of corn, cut off the cobs
- 2 small yellow onions, cut into half moons
- 4 cloves garlic, roughly chopped
- 1 jalapeno with seeds, chopped
- Your equivalent to 1 can of black beans
- 1 cup uncooked quinoa
- 2 cups vegetable stock
- 1 heaping Tbsp cumin
- Fresh/dried cilantro to taste (dried is milder, if you’re not a cilantro fan like me)
- 1 Tbsp coconut oil
- Kosher salt and ground black pepper
- Melt the coconut oil over medium heat in your skillet. Saute the onions until softened, about 3-5 mins. Add the garlic and jalapeno and saute another 2 mins, being careful not to burn the garlic. Stir in the cumin, dried cilantro (if using fresh wait until the end and just wilt it in), a hefty pinch of salt and a couple hits of pepper.
- Stir in the quinoa. Cook the quinoa dry for 1-2 mins, being careful not to burn it, but still letting it get toasted and coated in the spices. Add the 2 cups veg stock, reduce the heat to med-low, cover and let simmer until the quinoa is cooked and all the liquid has evaporated, about 20 mins.
- When the quinoa is done, stir in the black beans and then the sweet corn. Increase the heat if needed, and saute 2-3 mins until the beans are heated through and well incorporated. Re-season as needed.