I have a few staple foods that I like to prepare and eat throughout the week, and this is one of them.
You can mix it with vegetables, put it in an (actual) salad, make a burrito, anything. And it’s relatively easy to make, which is a requirement for me on account of I’m rather impatient in the kitchen.
Totally adjustable / interchangeable ingredients, so I encourage you all to play around with this one. When I cooked this recipe today, I actually doubled it… and then realized that I had run out of black beans. So, pinto beans it is!
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- 1 1/2 cup vegetable broth OR water
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 cup fresh cilantro, chopped
- Tomatoes, chopped
- 1 teaspoon cumin
- a heck of a lot of limes (or, 1 lime, for normal people)
- salt and pepper to taste
- optional: 1 tsp olive oil for step one
- optional: other veggies.. chopped carrots, zucchini or corn
Heat the oil in a saucepan over medium heat and stir in the onion and garlic. Cook for a couple of minutes or until onion is soft.
Add vegetable broth or water to the pan, along with the quinoa and optional vegetables.
Add cumin, salt and pepper.
Bring mixture to a boil and then cover, reduce heat and simmer for 20 minutes.
Mix in black beans, lime juice, tomatoes and cilantro.
Makes 4 servings. Can be served hot or cold.
Note: I don’t know what your tastebuds are like, but for me, the lime is the most important part of this recipe. It transforms the taste and I cannot get enough! Love, love, love.