Are you sitting down?
Because I have something SAVORY for you today! You know, as in… not sweet. Woah. Yeah. I think I may have just felt the world move.
HOWEVER. Don’t let this temporary lapse throw you off for long, because I have sweets planned for tomorrow. Yep. BIIIIIG plans. But anyway… back to the first wonder of the [savory] [not sweet!] world… How long has it been since I posted a savory recipe?! Ages, that’s how long. I promise I do actually eat something besides dessert. Really. I do. I’m usually just too lazy and too hungry to photograph them pre-lunch or dinner. But this time, I finally got around to it! Except it was sort of a mid-lunch, spur of the moment idea, so I apologize for the semi-less-than-stellar photography. Ehhh, you win some, you lose some. But it’s delicious, I promise, despite being less than awesome on a plate. Or rather, in a bowl as it were (I LOVE eating out of bowls. I would eat out of a bowl at every meal if that was a possibility… Kira can vouch for this small peculiarity, hehe).
This particular incarnation reflects my love for my “bowl” lunches/dinners, which are essentially some form of a grain or some such for the base (or a salad, as the case may be), and then a ridiculous amount of veggies + maybe a bit of cheese + definitely an egg/some type of proteiny goodness. This particular bowl combines quinoa and black beans together, so I used it more as part of salad. It was delicious! I mega recommend it if you’re a quinoa fan (and if you’re not, you should be. SO good for you and SO tasty!). It’s suuuuper easy and super fast, and can be adapted to suit the whims of your pantry gods/your particular mood at the time– it’s a very forgiving dish that makes a great side or a tasty main.
Random Quinoa Bowl o’ Goodness
I loosely adapted this from Grumpy When Hungry, here!
Poke around in your kitchen and gather up something that resembles this:
- 1 small onion
- 1 clove (or little frozen blob) of garlic
- pepper to taste
- small glug of olive oil
- 3/4 c uncooked quinoa (I used the tri-color variety)
- 1.5 c chicken broth (free range, organic if possible, pretty please!)—veggie broth if you want a vegetarian dish
- 1 tsp cumin
- a few sprinkles of curry powder, cajun seasoning, and chili powder, to taste preference
- 1 can of black beans, drained and rinsed
- 1 zucchini
- 1 sweet bell pepper
- 1/2 c frozen corn, defrosted
- grated cheddar for topping purposes (don’t pass this up!!)
- avo! But only if you have it… though it’s pretty fantastic in this
Add a glug of olive oil to a medium saucepan, and heat the pan on medium/high heat. Finely dice onion, and sauté with the garlic and a few twists/shakes of pepper until onions are translucent. Toss in quinoa and chicken broth, and then cumin, curry/cajun/chili (if using). Bring to a boil, then reduce heat to a simmer, cover, and let cook for about 20 minutes until the liquid is absorbed.
While the quinoa is cooking, steam zucchini and bell pepper (or any other veggies you have), until just fork-tender. With the heat still on low, stir black beans into quinoa pot, followed by zucchini, bell pepper, and corn, and cook a few minutes until heated through. Remove from heat and serve! This is fab over spinach/lettuce as a warm (or cold) salad, topped with grated cheddar and chunky avo. Yum yum yum for a complete veggie protein from the beans + corn, not to mention quinoa (it contains all the amino acids needed to be a complete protein)! Nutrient powerhouse is a winner winner [non] chicken dinner! hehe.