our family has cut back on the amount of gluten free grains & seeds that we eat dramatically, but in attempt to eat through our pantry (before we move) we have been consuming more quinoa and rice than typical. i have been making a list of ingredients i have on hand and really trying to use them up instead of running to the store. one complete pantry/freezer dumping dish is this black bean quinoa salad. the nice thing about it, is that it can be eaten hot or cold, making it very versatile.
though i would like to say that i always “properly prepare” my grains/seeds by soaking and sprouting first…it doesn’t always happen {i really do believe in the practice of soaking and sprouting…and i’ll share more on why in another post}. one thing i have been pretty strict about is that if i am cooking a rice or quinoa for a meal, that i always cook it in homemade bone broth instead of water. Not only for the amazing amount of nutrients/minerals found in bone broth, but also for the depth of flavor that it adds to a dish. you can use beef or chicken, but since i find that i use my homemade chicken broth so much faster, i typically opt for beef broth in this recipe.
every single item in this recipe, i had on had, making this a quick, flavorful, budget-friendly meal.
| black bean quinoa salad (hot or cold) |
- 3 c. of homemade beef bone broth (chicken works also)
- 1 ½ c. organic quinoa
- 1 medium onion
- 2 Tbsp. olive oil
- 3 cloves of garlic
- 2 pint jars of black beans (we can our own, but two 14.5 ounce cans would work)
- 1 can of tomatoes with green chilies
- 2 cups frozen organic corn
- 2 tsp. cumin
- 1 tsp. coriander
- splash of cayenne
- sea salt & pepper to taste
- in a stockpot, bring 3 cups of broth to a boil and then stir in dry quinoa
- boil for 1 minute than reduce heat to low and cover until all liquid is absorbed (approx. 15-20 minutes)
- stirring occasionally
- while quinoa is cooking, finely chop onion and garlic and sauté in large skillet, over medium-low heat
- when onion is translucent, add in drained black beans, can of tomatoes with green chilies and frozen corn, stir in and heat through
- mix quinoa into skillet and add seasonings (cumin, coriander, cayenne, salt & pepper)
- measurements of seasonings are a rough estimate, as i always create this dish to taste and adjust accordingly
- can be served warm or eaten as left-overs cold
My sister was just telling me about how you sprout things (now I can’t remember what exactly she was telling me you sprouted)….so I am intrigued by this and looking forward to reading about this when you post it. 🙂
This quinoa looks yummy!