I made this for lunch on my Monday off. It's a black bean and quinoa creation with lots of vegetables. And I made lots of it so that I'd have leftovers to take with me to work for easy lunches for the rest of the week. I sort of loosely-based it on this recipe, but I didn't have everything in that list of ingredients so I free-handed it based on what I had in the fridge.
It was delicious, especially alongside a glass of sparkling water. I took a few bites and while I thought it was good, I thought it needed a little more oomph. So I added a sprinkle of feta to the top. Mm.
Here's my version of the recipe.
Quinoa with Black Beans and Vegetables
Serves 4 - 6, depending on how big your bowl is
1 t olive oil
1/2 c onion, chopped fine
3 cloves garlic, minced
1 large carrot, shredded or thinly-sliced
1/2 a red, yellow, or orange bell pepper
3/4 c quinoa, uncooked
1 1/2 c vegetable broth
1 T cumin
Large pinch of red pepper flakes
Salt and pepper to taste
1 can of black beans, rinsed
A sprinkle of crumbled feta cheese, if desired
Heat oil in medium saucepan over medium heat. Stir in vegetables and saute until softened. Add the cumin, red pepper flakes, and salt and pepper, then saute for one minute or so. Mix in the quinoa and cover with vegetable broth. Cover pan and simmer for 20 minutes or so, or until quinoa is soft and ready to eat. Stir in the black beans and warm them up in the pan for a minute or two. Sprinkle with feta, if desired.
Leftovers packed away in grab-and-go containers: