Watch as colorful ingredients combine into one healthful and lively dish!
Spring break! And for those people who aren’t traveling, this means lazy days are ahead. And what else to do when I’m bored but to cook?
Looking around in the library, I found this cookbook called Mayumi’s Kitchen. Mayumi is a macrobiotic cook, which means that she focuses on making clean, wholesome meals. I was pleasantly surprised to find out that she had even cooked for Madonna for 7 years!
Let me break it down: The Macrobiotic Diet is based off of Japanese cuisine. Whole grains, vegetables, and legumes are the foundation of this diet, which basically means that it’s vegan. Unless, of course, you decidedly go the flexitarian way and eat meat only once in a while. Fruits and nuts are eaten here and there, too. Although, soups and salads are plentiful, and cleansing teas are the drinks of choice. But to tell you the truth? what attracted me the most to this diet were all the CARBS, BABY! (Let it rain rice). Being an Asian (Filipino, to be exact), I ate white rice morning, noon, and night. Of course, my grains tend to be healthier and more wholesome nowadays, but still- that’s a lot better than just eating like a rabbit all day.
The traditional Asian diet is obviously a high-carbohydrate one, which gives the benefit of providing a lot of energy, which was essential for getting through the more physical demands that existed back then. Being a recreational runner, my diet needs to consist of 50% grains, so that’s a plus! For example, the standard macrobiotic breakfast is soft-cooked brown rice with miso soup and tea.
I was so looking forward to cleansing my body of all the junk I had been eating (Cake, buffets, burgers, the like), so I was inspired to look up a recipe that would use up some of my quinoa (pronounced keen-wa). Luckily, I found this delicious recipe from allrecipes.com, which uses quinoa, a common macrobiotic grain source, and beans, which provides the macrobiotic protein. It’s easy, quick, and bursting with fresh, clean flavors!
P.S. The perfect ratio of beans:quinoa:corn:cilantro make for one photogenic and colorful meal every time.
I love the energy these ingredients bring to the recipe.
Quinoa and Black Beans
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.