Quinoa, beans, veggies, & fruit

This is a dish that David and I make semi-regularly (quinoa is high in protein, which is important for us vegetarians!). We had it for dinner last night. What I like about it is that it changes every time we make it, depending on what we have in the refrigerator.

Here is last night’s recipe:

  • 1 cup of uncooked quinoa (will be approximately 2 cups when cooked)
  • 1 can of black beans
  • 1 apple
  • 1 blood orange
  • 3/4 cup of cilantro (approximately)
  • 1/2 green pepper
  • 1/2 onion
  • 2 tablespoons of olive oil
  • 2 tablespoons of red wine vinegar

Put 2 cups of water and 1 cup of quinoa in saucepan and bring to a boil. Reduce to a simmer and cook for approximately 10-15 minutes, or until water is absorbed.

While the quinoa cooks, drain and rinse the black beans. Place in a bowl. Chop apple, orange, green pepper, and onion into small, bite size pieces. Dice cilantro.

When quinoa is finished cooking, let it cool. Once cool, mix all ingredients together and add oil and vinegar. It tastes even better after sitting in the refrigerator for awhile, so depending on your hunger and ability to plan in advance, try letting it chill for 1-2 hours.

1 Response to “Quinoa, beans, veggies, & fruit”

  1. John Palmer Says:

    I made this, it was so good it was gone in two days! I could not stop eatting it!