Tag Archives: quinoa

Quinoa and Black Beans

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

allrecipes.com

  • 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
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. 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,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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Filed under Legumes, Rice & Grains, Vegetables

Quinoa Salad with Toasted Almonds

Everyone always has some extra quinoa on their hands, am I right? (inaccurate generalization). Anyways, here’s an easy way to use them.

Did you know that quinoa (pronounced keen-wa) is actually a seed? So I was wondering what food group seeds go in. Well, they obviously aren’t nuts, because nuts aren’t seeds (I think). It only looks like a grain. Maybe in the vegetable section? Oh, I don’t know. They’re just like corn and tomatoes-no one else really knows either.

So, quinoa is really healthy and versatile. It can be used as pudding, oatmeal, grains, and basically anything. Including a salad like this one. This recipe is super simple and nutritious!

*I didn’t have the bell pepper and zucchini, so they won’t be in the photos

Quinoa Salad With Toasted Almonds

from whole living 2 servings

  • 1/4 cup slivered almonds
  • 1/2 cup (3 oz.) quinoa
  • 4 tsp. olive oil
  • 1 yellow bell pepper, ribs and seed removed, and cut into 1/2 in. chunks
  • 2 minced garlic cloves
  • 2 thinly sliced scallions
  • 1/8 tsp red pepper flakes
  • 1 tsp chopped fresh thyme, plus more for garnish (optional)
  • 1/4 tsp coarse salt
  • 1 medium zucchini, halved lengthwise and sliced 1/2-in thick
  • 1 large celery stalk, diced
  • 1 lime, halved
  1. Preheat oven to 350 degrees F. Toast almonds in oven until on a baking sheet until crisp, lightly browned, and fragrant, about 7 minutes. Remove and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water while gently tossing it with your hands until the water runs clear. Drain well. 
  2. In a medium saucepan, heat 2 tsp olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes. Cook until the pepper is crisp tender, about 5 minutes.
  3. Stir in quinoa, thyme, 1 cup water, and 1/4 tsp salt. Bring to a boil, reduce to a simmer, and cover; cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5-8 minutes longer. Remove the saucepan from heat.
  4. Stir in celery, almonds, and remaining 2 tsp oil, season with salt, and fluff with fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with an additional lime wedge and thyme, if desired.

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Filed under Legumes, Rice & Grains, Salads