Blog 2.0

NoStove.NoOven.NoProblem

I love Mexican food but hate the bloat I'm left with after. This weekend with the help of my picky taste buds I created this Black Bean Quinoa Goodness; high in fiber, protein and packed with an amazing nutritional punch!

Servers: 4 GREAT FOR LUNCH NEXT DAY!

Time: 30-40mins

Ingredients:

• 1 c cooked quinoa
• 1 can low sodium black beans
• 1 chopped red bell pepper
• 2 c chopped broccoli
• 1 c sliced mushrooms
• 2 c raw spinach leaves
• 1 diced shallot
• 1 tbsp goat feta
• 1 avocado
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tbsp dried chives
• 1 jar salsa

Directions:

1. In a rice cooker start the quinoa (1/2 c quinoa to 1 c water).
2. Heat the fry pan to medium, add olive oil, shallots and broccoli. Cook for five minutes stirring occasionally.
3. Add bell pepper, mushrooms, chives and chili powder cook down for another five minutes.
4. Quinoa should be complete. Check and see if all water is evaporated; if so unplug rice cooker and uncover.
5. Add spinach, quinoa and black beans to the fry pan. Stir until evenly mixed. Cover and reduce to a simmer. Simmer for 5-10 minutes until spinach has wilted.
6. Serve the delish mix with salsa, feta cheese, and avocado...yum yum delish!