I’ll let you in on a little secret: I’m not much for trying new things. I pretty much have my old standbys, in food and everything else. I love to experiment with those old tried and true foods, but I’m always hesitant when it comes to trying new foods. So when a BFF brought over a bowl of quinoa a couple of weeks ago, I have to say I wasn’t lovin’ the idea of trying it out. Two days later, out of a desire to show appreciation for my friend, I heated up the hot quinoa and black beans salad and tried it. YUM, YUM, YUM!!!!
Quinoa is fabulous!!!! For those of you not in the know, Quinoa is a high-protein, gluten-free grain. It tastes a bit like wild rice, only with a more nutty flavor. So I made up my own little Quinoa and Black Beans creation for ya’ll.
Quinoa and Black Beans
1 cup dry red organic quinoa
4 T. Extra Virgin Olive Oil
3 garlic cloves, pressed
1 – 15oz. can of Organic Black beans, rinsed and drained
1 green pepper, chopped
1 cup Homemade Pico de Gallo
1/2 t. ground cumin
1/4 t. chili powder
salt and pepper to taste
Prepare Quinoa according to package directions and set aside. In a large fry pan, heat up the olive oil and add the garlic and green pepper, browning them just a bit. Add cooked Quinoa and stir thoroughly. Add the Pico de Gallo, black beans and spices, and stir thoroughly. Heat for 5 minutes or so, stirring often, until everything is plenty warm. Serve and enjoy!!
The great thing about this dish is its versatility. You can serve it on top of lettuce leaves, as we’ve done here (homegrown lettuce leaves, I might add 🙂 ), you can serve with fajitas or tacos, or even simply with tortilla chips or in a wrap. It’d also go great with a Mexican-seasoned chicken breast. 2 out of our 4 kids absolutely loved it, the other 2 could take it or leave it. That’s pretty good odds for such a healthy dish. 😉
Photo Credit: Photo by 9-year-old daughter 🙂