Saturday, September 4, 2010
I often find myself stuck in a rut with quinoa. Most of the dishes I have prepared with it are too similar to my standard and most simplest quinoa dish. And while this southwestern variation still does not break out of the my typical usage of bell peppers and onions, the difference lies in the base of this dish: black beans and some spice. Lately I have been interested in trying to incorporate all food groups in one dish, and I think this one about does it.
Remember, the beans and quinoa are the base for just about anything you have lying around in your fridge and pantry. Here's my mix:
2 Cups of Vegtable Broth or Plain Water
1 Cup of Quinoa
1 large tomatoe, quartered
1/2 Red Onion
1-2 Red or Yellow Bell Peppers (an assortment of colors is nice)
1 bay leaf
Juice of 1/2 a lime.
1 Can of Black Beans, liquid drained
1 Cup or so of finely chopped spinach. (I used frozen chopped spinach)
Garlic (as little or as much as you would like)
1 Sprinkle of Red Pepper Flakes
1/2 Tablespoon of Cayenne Powder
1/2 cup (or so) of Olive Oil
1 Cup of Water
1 Dash of Salt
To Make Quinoa:
In a medium pot, bring broth to boil. Add quinoa, return to boil - then reduce to simmer. Simmer for about 10 minutes or until liquid is fully absorbed.
Meanwhile Prepare the Veggies
First get 1 cup of water heated in a medium saucepan add: Bay Leaf, Cayenne, Red Pepper Flakes, Tomatoes, Bell Peppers and Carrots until they are tender.
Put pan on medium to high heat.
By this time the water should be soon evaporated - remove bay leaf at this time and then add olive oil. Once olive oil heats up, add onions garlic, spinach, and salt. Sauté vegetables until onions become tender.
Stir in Black Beans. Add lime juice. Let beans heat and mingle with other flavors.
Serve vegetables upon a bed of quinoa.
You may also consider adding cheese on top (cheddar or mozzarella) or stir in yogurt if dish is too spicy.
Also optional and recommended is a few squeezes of mustard, preferably a whole grain mustard.