Quinoa has been the go-to grain around here for most of the year. Faster and fluffier than rice, a complete protein — and then there’s the whole Inca connection. Back in the day, when in doubt, I’d steam some rice, saute an onion along with any vegetables that were on hand, add a little salt, pepper and cumin, and call it dinner.
Last night, I switched it up a bit, with quinoa and then raised the superfood bar with a few cups of chopped arugula and spinach. We had it as a main course and everyone was happy. This dish could also stand in as a side dish, or served cold as a salad.
- 1 cup of quinoa
- 1 1/2 cups water
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 1/2 red or yellow pepper, chopped
- 1 cup black beans rinsed
- 1 tsp. cumin
- salt and pepper
- 2 cups tightly packed spinach and arugula, or other greens
- Rinse quinoa and add to 1 1/2 cups of water in a medium saucepan. Cover, bring to a boil, and simmer until water is absorbed. About 15 minutes.
- Saute onions and pepper in olive oil for 3-4 minutes. Add rinsed black beans and cumin.
- Rough chop greens and add to the saute pan along with cooked quinoa. Salt and pepper to taste.
- When quinoa is cooked, add to the saute pan. Serve warm as a main course or side dish, or chilled as a salad.