Monday, December 6, 2010

Red Beans & Quinoa

I know it has just started, but it sure feels the heart of winter here these days. Cold temps and buckets of snow. Not that I am complaining... I am such an active girl, the snow and cold don't stop me from getting outside. Yesterday I went skiing while the boys (and hubby) napped. It was fabulous! But when I'm inside and hungry, I want warm and hearty foods. I've been craving beans, beans, beans lately. I developed this recipe to satisfy my need for a hearty dish with beans. It's also vegan, gluten free and dairy free, and although it is hearty, it isn't heavy... so no need for a nap after this meal. In fact, it will provide you with tons of energy that will make you want to get outside and be active, despite the temps.

Usually you see red beans paired with rice, and this is what I made for my three year old, since he still hasn't quite developed his taste buds for quinoa yet. But I actually love it with quinoa, which technically isn't even a grain, but rather a seed. It's high protein, fiber, iron, magnesium, and contains balanced essential amino acids, making it a complete source of protein. Nutritious, yes, and it is also so easy and quick to cook!

Red Beans & Quinoa

1/2 cup quinoa
2 cups chicken broth, divided
1 teaspoon coconut oil
2 cloves garlic
1/2 medium red onion
2 cups red beans, cooked (I used a combo of red and adzuki)
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon tumeric

To cook quinoa, heat 1 1/2 cups chicken broth in small saucepan to boil. Add quinoa and stir. Lower heat to simmer, cover, and cook for 15-20 minutes until liquid is absorbed.

Meanwhile, heat coconut oil in a large saucepan over medium-low heat. Chop garlic and onion and add to pan when oil has melted. Stir fry for 3-5 minutes until onions are translucent. Add beans, 1/2 cup chicken broth, and spices. Salt to taste. Cook over low heat for 10 minutes.

Spoon quinoa into bowl and top with red beans.

Serves 3-4

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