Quinoa Congri | Cuban Style Quinoa and Black Beans

This Cuban classic is remixed by using quinoa instead of rice, for a protein packed vegan dish that pays classic flavor homage to the original.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat a caldero or other heavy bottom pot on medium heat. Add the olive oil and sofrito, cook for 1 minute.
2. 2Add the cumin, oregano, sazon (if using) into the pot, stir to combine.
3. 3Add 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. 4Add the salt, vinegar and bay leaf. Stir to combine and bring the liquid to a boil.
5. 5Add the quinoa, then stir and lower the heat to medium low.
6. 6Cook the quinoa, uncovered for 15-20 minutes, until all the liquid is evaporated.
7. 7Fluff the quinoa with a fork, then serve hot.