Gluten-Free Quinoa with Black Beans

Quinoa and beans come together in this quick and easy side dish that’s ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

March 15, 2013

cup uncooked quinoa

cups gluten-free chicken or vegetable broth

cup black beans (from 15-oz can), drained, rinsed

1/2

cup frozen whole kernel corn, thawed

small tomato, chopped (1/2 cup)

1/4

cup chopped fresh cilantro

medium green onions, chopped (1/4 cup)

tablespoon fresh lime juice

clove garlic, finely chopped

1/4

teaspoon salt

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1

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
2

In 2-quart saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
3

Fluff quinoa with fork. Stir in remaining ingredients. Cook uncovered about 3 minutes, stirring occasionally, until thoroughly heated.

Quinoa is high in protein, low in fat and cooks quickly, making it a terrific dinner choice. As is, this recipe works well as a grain side dish; to make it a main dish, double the serving size.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.