Food Trends. Even in the food world there are trends. It seems like everyone now is either vegetarian or vegan and it has me wondering if it’s just a trend or is it here to stay? Although I know a lot of people who are vegan for the health benefits and that I absolutely applaud! I’m just not a fan of people who say they are vegan and have no idea what it even means. I get asked all the time for vegan recipes so I thought I would give it a whirl.
My friends have all been cooking with quinoa (definitely a food trend right now) and I’ve been wanting to try it for a while. I have avoided it because A) I can’t pronounce quinoa without butchering it (“KEEN-wa”) and B) I didn’t know where it was in the grocery store and let’s face it…customer service in South Florida is as bad as it gets. From experience I knew I was bound to get an irritated “I don’t know” or “never heard of it” answer with a side of attitude from the worker at the grocery store.
But I put my brave face on and went to the grocery store. After looking in the rice aisle and not finding it I asked an associate in the rice aisle if they had it and he said “No”. Then I decide to look harder and there it was right in the rice aisle two feet from the associate. Awesome.
I’m a new lover of Quinoa. It’s quick, healthy and a great vegan option. This Vegan Quinoa and Black Beans has black beans, corn, lime, and cilantro in it — all of the Mexican flavors that I crave so often. It’s a great side or even main course, served hot or cold!
|Quinoa and Black Bean Salad (Vegan)|| |
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 1½ teaspoons minced garlic
- ¾ cup uncooked quinoa
- 1 teaspoon cumin
- 1½ cups vegetable broth
- ¼ teaspoon cayenne pepper
- 1 tablespoon lime juice
- 1 cup frozen corn
- 2 (15 ounce) cans of black beans, drained and rinsed
- ½ cup fresh cilantro, chopped
- 1 ripe avocado, diced (optional)
- Salt and pepper to taste
- Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
- Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
- Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
- Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
- Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
- Serve hot or cold. Store in refrigerator.