Lunch / Dinner
Cuban Black Beans & Quinoa with Bacon
This twist on Cuban rice and beans is a bowlful of tasty satisfaction. It may not have a main meaty element, but with hearty beans and quinoa, this bowl will fill you up. Cooked in half the time of brown rice, and full of iron and potassium, quinoa brings something more to the table in this slightly spicy dish.
Ingredients
FOR THE QUINOA, HEAT:
FOR THE BEANS, HEAT:
DEGLAZE:
PURÉE:
FOR THE PICO, COMBINE:
Instructions
For the quinoa, heat oil in a saucepan over medium-high. Add quinoa and garlic; cook 1 minute. Stir in broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook quinoa until liquid is absorbed, 15–20 minutes.
For the beans, cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate and discard all but 1 tsp. drippings. Add red onion, garlic, cumin, oregano, and cayenne; cook until onion softens, 2–3 minutes.
Deglaze skillet with vinegar, scraping up any brown bits, and reduce until vinegar is nearly absorbed.
Purée half the beans in a food processor and stir back into skillet along with remaining whole beans and water until combined and heated through, 2 minutes.
For the pico, combine tomatoes, jalapeño, and red onion. Serve quinoa with beans, pico, and limes.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 403
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 333mg 13%
Carbs 69g 23%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.