1/3 of recipe:
163 calories; 4.9 g protein; 1.2 g fat; 32.5 g carbohydrate; 29.9 g net carbs; 0 mg sodium; 0 mg cholesterol; 2.7 g fiber
1/2 of recipe:
245 calories; 7.3 g protein; 1.8 g fat; 48.8 g carbohydrate; 44.8 g net carbs; 0 mg sodium; 0 mg cholesterol; 4.0 g fiber
1/2 cup* rice (90 cc)
3 tbsp quinoa
25 g black beans (25 g when dry; soaked and boiled)
165-170 cc water (approx. 100 cc for rice and 4 1/2 tbsp for quinoa)
Rinse rice, and drain.
(Or, add a total of slightly less than 170 cc water, if cooking in a pot.)
Rinse quinoa, drain well using tea strainer, and add to rice cooker.
When done, wait 10 minutes, and gently fluff.
- Beans can be added immediately before cooking rice (in other words, only rice and quinoa need to be soaked before cooking).
- If you prefer a very crunchy texture, black beans can be soaked overnight and added (without boiling in advance).
- This is also tasty without black beans (shown at right). With only quinoa and rice, nutrition figures would be 135 (203) calories; 3.2 g (4.8 g) protein; 1.0 g (1.5 g) fat; 27.7 g (41.6 g) carbohydrate; 26.7 g (40.0 g) net carbs; 0 mg sodium; 0 mg cholesterol; 1.1 g (1.6 g) fiber (figures in parentheses are for 1/2 of recipe).
- When mixing 4 tbsp quinoa into 6 tbsp (90 cc) rice, it starts to remind of couscous, especially in terms of texture.