Congri au quinoa, à la cubaine

Ingrédients

• 1 tsp olive oil
• 2 tbsp sofrito (homemade or store-bought)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 packet Goya sazon seasoning (sin achiote) ((optional))
• 1 15 oz can low sodium black beans, undrained
• 1 cup low sodium vegetable broth
• 1/2 tsp salt
• 1 tsp white vinegar
• 1 dried bay leaf
• 1 cup uncooked quinoa (rinsed and drained)

Préparation

1. 1

   Heat a caldero or other heavy bottom pot on medium heat. Add the olive oil and sofrito, cook for 1 minute.

2. 2

   Add the cumin, oregano, sazon (if using) into the pot, stir to combine.

3. 3

   Add the beans and their liquid into the pot. Use some of the vegetable broth to rinse out the can, then add that liquid and the rest of the broth into the pot.

4. 4

   Add the salt, vinegar and bay leaf. Stir to combine and bring the liquid to a boil.

5. 5

   Add the quinoa, then stir and lower the heat to medium low.

6. 6

   Cook the quinoa, uncovered for 15-20 minutes, until all the liquid is evaporated.

7. 7

   Fluff the quinoa with a fork, then serve hot.