Quinoa with Black Beans and Hominy

Name: Quinoa with Black Beans and Hominy
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps agave nectar; 1 Tbsp apple cider vinegar; 0 teaspoons freshly ground black pepper; 1 head butter lettuce, leaves separated; 425 grams black beans, rinsed and drained; 59 milliliters chopped fresh cilantro; 59 milliliters grapeseed oil; 1 Tbsp ground cumin; 850 grams hominy, rinsed and drained; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 large Zest of lemon; 2 Tbsps fresh lime juice (from about 2 large limes); 473 milliliters low-sodium chicken broth; 355 milliliters quinoa

Need From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of kosher salt and pepper, grapeseed oil, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn, Quinoa & Black Beans, and Quinoan and Black Beans.

Instructions

Watch how to make this recipe.

For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.

Ingredients you will need

Chicken Broth