This satisfying (and tasty) riff on classic black beans and rice swaps out the rice for quinoa, adding an extra boost in fiber, protein, and essential amino acids.
Yield: 4
Ingredients
1tablespoonolive oil
1/2medium red oniondiced
1/2green pepperdiced
1/4cupdiced celery
1teaspoondried oregano
2clovesof garlicminced
2cupscooked black beansor use one 15-ounce can, drained and rinsed
2cupscooked quinoa
Salt and pepper to taste
Several dashes Tabasco sauceoptional
Fresh lime wedgesoptional
Instructions
In a large skillet, warm the olive oil over medium heat.
Add the onion, pepper, celery, and oregano. Cook, stirring occasionally, for about 5 minutes, until the vegetables begin soften.
Add the garlic, and continue cooking over medium heat, stirring frequently, for about two more minutes.
Gently stir in the beans and quinoa, until combined. Continue cooking over medium-low until heated through.
Stir in salt and pepper to taste, along with the Tabasco sauce, if using.
Serve with lime wedges for squeezing over the top.