Recipe: Quinoa with Black Beans and Cilantro

I LOOOOVE this recipe! We try to eat vegetarian a few times a week.  I started following the "Meatless Monday" movement a few years ago but I've learned that we really do not need as much animal protein as we consume, so now it is "Meatless Several-Days-a-Week".

When eating animal protein it should be of the highest quality- organic, grass-fed, no antibiotics and hormones, wild fish (rather than farmed), etc...  As you may know, this can get expensive (although there are ways around that- will blog about that some other time), but for your health, and in my household- it is the only way to go... (hence, the few vegetarian meals a week!)

So here is one of our "meatless" recipes, packed with good protein from the beans and quinoa, good vegetables and spices, and my all.time.favorite.herb- CILANTRO!

Quinoa with Black Beans and Cilantro
Servings: Makes 4 to 6 servings

• 1 tablespoon coconut oil
• 2 cups chopped white onions
• 1 cup chopped red bell pepper
• 1 cup quinoa,* rinsed, drained
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 15-ounce (BPA free) can or box black beans, rinsed, drained
• 1/2 cup chopped fresh cilantro, divided
• Crumbled Cotija cheese or feta cheese (optional)
• Sliced avocado

1. Heat oil in heavy medium saucepan over medium-high heat. 
2. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. 
3. Add water; bring to boil. 
4. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. 
5. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. 
6. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired, and serve with sliced avocados on the side.

* A grain-like seed with a delicate flavor and a texture similar to that of couscous; available at natural foods stores. 

Note: You can get more creative with this dish and add corn (non-gmo or organic!), sliced cherry tomatoes, maybe even squeeze some lime for a little zest!

Note #2: Soak or rinse the quinoa for at least 5 minutes to remove the saponins in it.  Saponin is a coating in quinoa which gives it a bitter taste. The saponin content in quinoa can be mildly toxic, however, the risks associated with quinoa are minimal provided that it is pre-washed and the leaves are not eaten in excess.

Have you tried quinoa? Do you have favorite quinoa dishes? Please comment below, would love to hear what they are!