Josh has been spoiling me with delicious home cooked meals lately. His latest creation was an amazing quinoa and black bean sautee he cooked while I did Pilates this past weekend. It was so good I had to share the recipe with you guys.
Josh went crazy using a lot of our bulk bin goods from Whole Foods for this recipe. I call him my mad chef in that he just takes ingredients and plays around with them to find a cool way to make them work. I feel pretty confident in my abilities in the kitchen but I envy that skill. This recipe makes six servings. Here are the ingredients:
- 2 cups quinoa (rinsed)
- ¼ cup flax seed
- 1 tbsp nutritional yeast
- 4 cups vegetable broth
- 5 cloves garlic (minced)
- 1 medium red onion (diced)
- 3 bell peppers (your choice of color) (diced)
- ½ can (approx. 10 ounces) black beans
- 2 tbsp olive oil
- To taste: Salt, pepper, Hungarian paprika, dried basil, dried thyme, fennel seed, crushed red pepper flakes, turmeric
- Large handful of baby spinach
- 6 ounces crumbled feta cheese (we used fat free)
This recipe takes about 50 minutes from start to finish:
- Add olive oil to a large sauté pan over medium heat
- Add onion and peppers, sauté until begin to soften
- Add garlic
- Cook until everything is fragrant and everything is thoroughly softened
- Gradually add stock
- Bring to a gentle boil
- Add herbs and spices (as desired to taste)
- Add flax seed and nutritional yeast and stir to combine
- Add quinoa and return to boil
- Cover and reduce heat to low, cook for 10 minutes
- Stir in black beans
- Re-cover and cook for five minutes, or until all of the excess liquid has been absorbed.
- Remove lid and add spinach. Stir until spinach has wilted
- Stir in feta cheese
- Remove from heat
- Can be served hot or chilled
The result is one delicious dinner. And a husband winning a whole lot of brownie points. I’m a lucky lady.
Question of the Day: What’s your favorite way to incorporate quinoa into a meal?