Thursday, September 6, 2012

Quinoa and Black Beans

The past few weeks have been full of quinoa recipes. More of my friends are requesting I make this for them for all different events and functions. The more I make, the more I'm requested to provide another one for something else. The variations are endless, and I enjoy every new concoction created. This recipe has been my favorite so far. It's simple, and I get to use my own, grown, hot peppers. Substituting sweet peppers is OK if you're not into heat.

I came across a variation for this recipe when I was nonchalantly looking up "best quinoa recipes" on Google. Admitting that probably doesn't help my cool factor, but I'm ok with that considering I'm an awesome vegan cook!


1 cup quinoa
1 cup black beans 
2/3 cup vegetable stock
2-3 hot peppers (diced)
1/2 large red onion (chopped)
3 cloves garlic (diced)
1-2 tblsp Peanut Oil

I have a habit of cooking quinoa by itself. You can cook it all together, or not.

Cook quinoa, and beans separately and set aside. In a large skillet with oil sauté garlic, then add onions and cook until soft. About half way through, add the peppers.  Introduce the beans, mixing well and slowly add the broth. Simmer for about ten minutes. Add quinoa, mix well and cook for another two to three minutes, folding often. Serve whenever, it lasts about five days in the refrigerator.