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By :Meals in a Jar Cookbook by Pamela Ellgen |
Course | Dinner, Main Course |
Cuisine | South American |
Difficulty | Medium |
Browse Category | Soups, Stews & Broths, Vegan & Vegetarian |
Duration | less than 15 min |
Diet | Gluten Free, Vegan |
Cooking Technique | Pressure Cook |
Main Ingredient | Black Beans, Cilantro, corn kernels, Cumin, Dried Garlic, Dried Onion, Lime Juice, Quinoa, Vegetable Broth, Water |
Prep Time | 5 minutes |
Cook Time | 5 minutes |
Servings |
6 Servings
|
Ingredients
Dry ingredients
For cooking and serving
|
Ingredient Tip: Make sure to use precooked, dehydrated black beans. They should not be confused with dry black beans, which require a much longer cooking time.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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What if I just have normal quinoa? Do you know cook time?
I did not have the correct black beans and used dry black beans instead. Lacked any kind of corn so I had to leave it out. Cooked it for an extended period to compensate for the beans which may have over cooked the Quinoa. Tasted good and would make again hopefully with the correct ingrediants.
I am confused. Recipe calls for 1ea 4 cup jar and dry ingredients equals about 4 cups along with 4 cups liquid. Does the stock go into the pan and rehydrate the dried ingredients in the jar?