Is anyone still here?! I hope so. I know we're all busy and whatnot, but I still come back regularly for a recipe here and there, so in case any of you do, I thought I'd post a couple that I've loved lately.
The first was found at Eating Well, although I did change it slightly. This is SOOO simple, but so tasty. I was actually quite surprised at just HOW tasty it was for just a few ingredients. I served it with a side of sweet potato fries and a salad, and even my husband loved it. He's been struggling lately with my vegetarian fare and his exact response to this meal was, "If every meal was like this I'd have no problem being a vegetarian!" It was tasty, colorful and appealing and satisfying in that clean but not heavy sort of way. I imagine the leftovers would be quite tasty on a salad....but there weren't any left to try the next day!
Quinoa and Black Beans
1 c. red quinoa
2 c. broth
1/2 red onion, diced
1 red bell pepper, diced
1 can black beans
Salt to taste
Combine quinoa and broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes or until the liquid is absorbed. Meanwhile, coat the bottom of a pan in EVOO, and cook the red onion and bell pepper until tender. Stir in the black beans and quinoa. Season and serve. Top with a smidge of cheese and some salsa if you like.
The next recipe comes from Bev Cooks. It was FABULOUS.
Kidney Bean and Quinoa Tacos
1 c. red quinoa
1 can dark red kidney beans
2 chipotle peppers in adobo sauce, (watch this if you don't like heat! I thought it was tasty at 2, but it was just at the threshold for kiddos I think)
2 cloves of garlic
1/2 c. cilantro leaves
1 lime, halved
Add quinoa to 2 cups water. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed.
In a food processor combine half the kidney beans, chipotle peppers, garlic, cilantro and juice from half of the lime. Process until smooth.
Add the rest of the kidney beans to the quinoa whole. Add the pureed mixture. Warm through and season with salt and pepper to taste.
Use the mixture as a taco filling.....the original post suggests topping with pumpkin seeds. We didn't have those on hand and used sunflower seeds instead and it was so good to have that extra crunch. We also topped ours with avocado, pepper jack cheese, (which lately is the reason I can't give up dairy...LOVE IT!) and lettuce on a warmed corn tortilla. Squeezing a little extra lime juice on really puts it over the top too. This also reheats really nicely. It crisps up a bit and gives it more of a mock meat texture when reheated in a pan.
And, as an added bonus to you my veggie lovin' friends, a picture of the newest Morgan baby. Isn't he gorgeous?!
And now the toes....cause I can't resist!
Hope you are all well!