Quinoa with Black Beans and Cilantro

Tonight was the first time I have cooked quinoa. I wasn't quite sure what to expect, but I have always thought it sounded good (particularly this recipe), so I gave it a try. The verdict? It was easy to cook and very tasty! I had only one complaint about this recipe - I did not like the cilantro cooked into the dish. It added a nice flavor, but the texture of cooked cilantro didn't really mesh with the other textures. Next time, I'll just use the fresh cilantro after cooking. This recipe is adapted from Bon Appetit; the original recipe can be found at epicurious.com.

Quinoa with Black Beans and Cilantro

1 tablespoon canola oil
1 cup chopped white onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed and drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups water
1 15-ounce can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional; I used feta)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro (I will omit this next time); cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired. 4 to 6 servings.

Nutritional analysis per serving: Analysis is based on using 1 ounce crumbled Cotija cheese per serving. Calories 391; Fat (g) 13.16; Cholesterol (mg) 25.23; Carbohydrates (g) 53.04; Fiber (g) 10.24; Total Sugars (g) 5.56; Protein (g) 16.20.