Quinoa with Black Beans and Cilantro

Have you tried to quinoa yet? It's becoming one of my favorite side dishes. It's also a super healthy food. It's a grain thats a protein.... Go Figure!! This dish is great as either a side, or for me a meal. The hubby might give me a funny look if I just serve this. I got this recipe from a great blog called Proceed with Caution, which has all kinds of great recipes, so go check it out.

• 1 tablespoon canola oil
• 2 cups chopped red onions
  
• 1 cup chopped red bell pepper
  
• 1 cup quinoa, rinsed, drained
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 15-ounce can black beans, rinsed, drained
  
• 1/2 cup chopped fresh cilantro, divided
• feta cheese

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese.

You have probably thought I am such a slacker with this blog, but I have a ton of things going on right now. We are in the process of moving to Michigan while my hubby is in between jobs. Plus I am Prego, so that doesn't help with cooking motivation. I promise things will get better here. I'm going to take a little break, but will update with family holiday get together recipes when the time comes. Thanks for understanding, and I will see you all soon. Guess I should say y'all since I'm still in Texas for two more days!!

Black Bean Tortilla Pie

Ingredients

4 flour tortilla (I use fresh southwest tortillas from HEB)

1 T. Canola oil

1 large onion, diced

1 jalapeno, minced

2 garlic cloves (or 3 :) )

1/2 tsp. ground cumin

coarse salt and ground pepper

2 cans black beans ( I used 1 can no salt added and 1 can spicy black beans)

12 oz. beer

1 pkg. frozen corn (10 oz.)

4 scallions, thinly sliced, plus more for garnish

1 pkg. shredded cheddar (8 oz.)

1. Preheat oven to 400.


2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 min.


3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 min. Stir in corn and scallions, and remove from heat. Season with salt and pepper.


4. Fit a tortilla in bottom of springform pan. ( I use a casserole dish, and you may have to trim tortilla), layer with 1/4 of the beans and 1/2 cup of cheese. Repeat 3 times, using 1 cup of cheese on top layer. Bake until hot and cheese has melted, 20 to 25 min. Unmold pie (or not) sprinkle with scallions. Slice into wedges to serve.

THE VERDICT: Always a winner!!