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Quinoa with Black Beans and Cilantro

My officemate, Lesley, brought this into work on Tuesday, and it smelled delicious, so I had her send me the recipe from Epicurious. I’ve never cooked with quinoa before, but it’s super easy—a lot like couscous, except you have to rinse it beforehand in order to wash off the saponin coating. We don’t have a fine mesh strainer, so it was a little difficult, but we made it work.


Quinoa’s especially good for vegetarians because it’s a seed, not a grain, and is a complete protein. (And gluten-free, for all you celiacs.) The recipe from Epicurious included (optional) feta cheese, but I left it out to make it completely vegan. Lesley also spritzed it with lemon juice, and said that corn might be a good addition. She ate it warm, but it makes a great cold lunch, too. I’m so glad I discovered this!

One year ago: Recycled Toilet Paper.


Comment from Sense of Home
Time August 17, 2010 at 1:44 pm

Just printed out the recipe, sounds delicious!


Pingback from Pragmatic Environmentalism
Time February 22, 2011 at 9:59 pm

[…] As you may have heard, quinoa is my new favorite food. Not only is it a complete protein, but it feels like like eyeballs popping between your teeth. I found this recipe for quinoa chili on nutritionist Marci Anderson’s blog. A veggie version of Jason's favorite—sloppy joes. […]

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