Ingrid Hoffmann's Quinoa and Beans Casamiento
Casamiento is often served as part of a Salvadoran breakfast. It is basically a dish made with leftover rice and beans. By changing out the rice for quinoa, the whole meal changes with this amazing super food that is loaded with nutrition and fiber.
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Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
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- Prep time
- 10 min
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- Cook time
- 33 min
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- Servings
- 8 Servings
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- Serving size
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3/4 cup
Ingredients
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water
- 2 cup
- 2 cup
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uncooked quinoa (rinsed)
- 1 cup
- 1 cup
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (finely chopped)
- 1
- 1
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green bell pepper (finely chopped)
- 1
- 1
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garlic (minced)
- 1 clove
- 1 clove
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kidney beans (rinsed and drained)
- 15.5 ounce can
- 15.5 ounce can
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unsalted vegetable broth or unsalted chicken broth
- 1/4 cup
- 1/4 cup
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no-salt-added tomato sauce
- 1/4 cup
- 1/4 cup
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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Directions
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Bring the water to a boil in a medium saucepan. Add the quinoa and boil until the liquid has almost evaporated. Reduce the heat to medium low and cook, loosely covered, until the quinoa is tender, about 20 minutes. Remove from the heat and fluff with a fork.
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Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the beans, broth, tomato sauce, salt, and pepper, and cook 5 minutes.
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Stir in the quinoa and heat through.