Thursday, July 28, 2011
Smoky Beans with Quinoa and Corn
A spin on one of my favorites, Smoky Beans and Rice, this time with quinoa and kidney beans rather than black beans and rice. Any bean will do, as would any grain. I added corn to this one for something extra.
I made a TON of quinoa and have been using it for everything: beans and quinoa, broccoli and quinoa, quinoa as hot cereal in the morning with soymilk and dried or fresh fruit.
I sauteed onion and garlic first and in another pan heated veggie broth. Then I added two cans of kidney beans, drained and rinsed, to the onions and garlic. I added in frozen corn and just when it was getting un-frozen, I added a ton of quinoa to the ratio I preferred, and mixed everything. A few drops of liquid smoke, another big stir, and then added some veggie broth and allowed it to simmer until the broth was absorbed by the beans and quinoa. The liquid will absorb more after cooking, so keep that in mind.