Toddler Super Food: Quinoa with Black Beans and Corn
As we prepped for Hurricane Irene and the prospect of losing power, I decided to make Charlotte some food that might be ok without refrigeration.Â Over the past couple of weeks, she’s tried and loved both black beans and corn so I decided to make a quinoa dish with both of those ingredients.
In case you are not familiar with quinoa, I think of it as a nuttier couscous.Â Quinoa is incredibly high in protein and fiber, but is also gluten-free so it is easily digestible.
Charlotte loved the quinoa!Â She gobbled it up and exclaimed “YUM” after each bite.Â So happy she loved such a delicious, protein packed meal!
Â Quinoa with Black Beans & Corn
1 teaspoon olive oil
1/2 yellow onion, chopped
1 cloves garlic, peeled and chopped
1 cup uncooked quinoa
2 cups vegetable or chicken broth
1 cup corn kernels
1 (15 ounce) cans black beans, rinsed and drained
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with broth. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir corn into the saucepan (if frozen), and continue to simmer about 5 minutes until heated through.Â Mix in the black beans and corn (if not frozen) and serve.