Wednesday, May 14, 2014

Quinoa and Bean Medley

I LOVE quinoa.  I also love making new dishes incorporating quinoa.  Tonight I threw a few things together from the kitchen and viola! a great new quinoa dish.  This dish encompasses quinoa, beans, vegetables, garlic, and spices.  And, it's totally gluten-free.  Try to use organic ingredients!  Enjoy!

  • 1 cup quinoa
  • 2 cups water
  • 3 TBSP olive oil (and more if needed)
  • 1+ TBSP minced organic garlic
  • 1/2 cup chopped onion
  • handfull of organic cherry tomatoes
  • 1 can organic black beans (15oz) drained and rinsed 
  • 1/2 can of organic garbanzo beans (8oz)
  • garlic salt
  • salt and pepper
  • taco seasoning (about 2-3+ TBSP) (make sure it's gluten-free)
  • smoked paprika (about 1/2+ TBSP)

Just to note - you can always add more or less of what I suggest in the recipe.  If you want to use a whole can of garbanzo beans, go ahead!  If you like your dish more spicy, add more seasoning, etc.  Ok on to the fixing!

What to do:
  • Place quinoa and water into a small sauce pan, bring to a boil, then reduce heat and cover for 15 minutes.
  • While quinoa is cooking, place a larger non-stick saute pan on the stove.  Drizzle olive oil in the pan and add the garlic & onion.
  • While sautéing, cut the cherry tomatoes in thirds and saute in the pan.  
  • Add the black & garbanzo beans to the mixture, stir. 
  • By now your quinoa should be about finished.  Add the quinoa when ready to the mixture.  
  • Add salt and pepper to taste and a few shakes of garlic salt (not too much!).
  • I have a taco seasoning I use from a local spice company and each taco seasoning is different so I suggest adding about 2-3 TBSP taco seasoning to the mixture to taste (it shouldn't be over powering, just enough).  Then add the smoked paprika (1/2 to 1 TBSP) to taste.  
Serve and enjoy!

Let me know what you think :)

Love, Mel

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