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.  

Tuesday, September 4, 2012

Quinoa Dinner Macaroons

Our friend had emailed a link for Quinoa Pizza Balls, and then Eco-Vegan Gal posted them on her Instagram feed. I knew it was time to try these, but I was lacking most of the ingredients. Using the macaroons in the name came about by not making nice rounds with the ingredients, but also provided character to the end result. We enjoyed them for dinner, by themselves, but plan on making a sauce to dip them in.

Quinoa Dinner Macaroons
2/3 cup quinoa, dry
2 cups vegetable broth or stock
2 cups black beans, cooked
35 fresh basil leaves, chopped
1 tbsp dried oregano
1/2 cup tomato sauce
1/3 cup flour
1 tbsp agave
garlic powder
salt, to your taste

Bring broth and quinoa to boil, lower and simmer for 20 minutes. Fluff with fork and set aside.

Preheat oven to 350F, line cookie sheets with parchment, or spray with nonstick spray.

Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth. Add all ingredients, and combine well.

Scoop blobs (about a tablespoon of mixture each) on cookie sheet and bake in preheated oven 35 minutes. Serve immediately, or store in a covered container in the refrigerator up to 5 days.