Hopping on the Mexican recipe train with Liz!
My best friend Nikki has made it known that I will eat black beans with just about anything. Breakfast, lunch, or dinner, I find them to be the perfect accompaniment (or base!) for a meal.
I bought some Quinoa (pronounced keen-wah, as far as I know) and needed a recipe. It goes without saying that I looked for one that involved black beans. It also goes without saying that I don't really follow recipes and like to make things up myself. It ALSO goes without saying that I say things that go without saying.
Quinoa is an interesting grain. Apparently it's one of the healthiest, too. It's similiar to cous-cous in texture and consistency, and can take on many flavors depending on how you cook it. I'm not obsessed with it (I'm not a rice/cous-cous person) but it's a good base to add some bulk to a meal.
I can't find the recipe I used as my jump-off, but here's what I did:
- 1/2 bag of frozen broccoli
- 1 tbsp minced garlic
- 1 tbsp oil
- 3/4 cup dry quinoa
- 2 cups vegetable stock
- 1/2 bag of "Fiesta Mix" from Key Foods, frozen (corn, carrots, peas, broccoli, kidney beans)
- 1/2 cup black beans, rinsed and drained (leftovers - previously cooked)
- cumin, cayenne pepper, salt and pepper (to taste)
- shredded mexican-blend cheese
- Frank's Red Hot (of course)
- In a large frying pan, add frozen broccoli, oil and garlic and defrost broccoli about 75%.
- Add dry quinoa, and cover with vegetable stock and add Fiesta mix. Stir and bring to a boil.
- Reduce heat, cover pan, and let simmer for 20 minutes, adding seasonings.
- Add black beans and stir thoroughly over low heat.
- Serve and top with shredded cheese and Frank's.