This is one of my favorite quinoa side dishes! It is full of flavor and a real crowd-pleaser. I also always have the ingredients in my pantry to make it. I like serving this quinoa pilaf with tacos or fajitas. It is also hearty enough to be a meal by itself. I love the leftovers right out of the fridge for lunch the next day.
I think hominy tastes delicious with the black beans and quinoa. Hominy is just corn kernels that have been soaked. They are puffy, chewy, and have great flavor. You can find hominy in most grocery stores by the canned vegetables. You can also substitute frozen corn for the hominy if you prefer!Print
- 1 cup quinoa
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 3/4 cup chicken or vegetable broth/stock
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 15 oz can black beans, drained and well-rinsed
- 1 15oz can hominy, drained and well-rinsed (can substitute frozen corn)
- 1/4 cup finely chopped cilantro
- salt and pepper
- Place the quinoa in a fine mesh strainer. Rinse thoroughly and vigorously for about 3 minutes. This gets the bitter-tasting outer coating off the seeds. Set aside.
- Heat the olive oil in a medium pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the quinoa and toast for 3-5 minutes. Add the broth, cumin and cayenne pepper and stir. Bring the mixture to a boil. Reduce to a simmer, cover and cook for 15-20 minutes, until all the liquid is absorbed.
- Fluff the quinoa with a fork. Stir in the drained and rinsed beans and hominy. Cook until heated through. Add the cilantro and season with salt and pepper to taste. Enjoy!