BBQ BLACK BEANS AND CORN OVER QUINOA

By devogirl

A slightly sweet and smoky dish that feels traditional, his recipe is easy to prepare and goes perfectly with nutty quinoa.

Yields: 4 servings.
Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients

• 1 cup quinos
• 2 cups water
• 3 tablespoons Sucanat
• 2 tablespoons smoked paprika
• 1/3 cup low-sodium soy sauce
• 1/3 cup vegan Worcestershire sauce
• 3 garlic cloves, minced
• 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
• 1 tablespoon dry mustard
• 1 tablespoons chili powder
• 1 1/2 tablespoons liquid smoke
• One 15-ounce can black beans, rinsed and drained
• 2 cups corn (fresh or frosen)

Preparation

Step 1

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquşd is absorbed.

2. In a saucepen over medium heat, combine the Sucanat, paprika, soy sauce, garlic, ketchup, mustard, chili powder, and liquid smoke. Cook, stirring continuously, for 10-15 minutes. This will reduce and slightly thicken the sauce.

3. Add the beans and corn to the saucepan and allow to simmer for at least 15 minutes.

4. Serve over the quinoa.