Quinoa and Black Beans

I love Mexican food! Anyone who knows me will tell you that. I absolutely love spice and all of the fresh, bright flavors that Mexican cuisine has to offer. I could literally eat it every single day. As delicious as Mexican food is, it is not always healthy! I love taking authentic Mexican food and making it healthy and good for you. This is one of those recipes. In this recipe, I replace what normally would be white rice with quinoa. Now for those of you who have never had quinoa, this recipe is a fabulous way to start! Quinoa is an ancient grain, high in protein and rich in amino acids. This grain is native to Bolivia and is a relative of spinach, swiss chard, and beets! Quinoa comes in 3 different types: white, red, and black. Each one of them are extremely good for you and gives your body a boost of wholesome goodness! For this recipe I use whole grain white quinoa, but you can definitely use any other kind you like. Quinoa takes on the flavor of whatever you put in it, and it is so delicious! I have to admit, I love this dish so much more with quinoa than rice. It is jam packed with fresh flavors. The best part about this dish is that you won't feel guilty about eating a BIG bowl. This recipe makes a great lunch or you can use it as a side dish for dinner. Either way, it's packed with vegetables and protein and will fill you up.  I hope you love it!

Quinoa and Black Beans Recipe

Ingredients:
1 Cup Organic Quinoa, rinsed, drained, and cooked
1 Can of Organic Black Beans, rinsed and drained
1 Small Sweet Vidalia Onion, chopped
1/2 of a Green Bell Pepper, seeded and diced
1/2 of a Red Bell Pepper, seeded and diced
2 Cloves of garlic, minced
1 Organic Avocado, pitted and sliced
Juice of 1 Lime, plus more for garnish
2 Tsp. Ground Cumin
1/2 Tsp. Hot Mexican Chili Powder
Dash of Cayenne Pepper
2 Tbsp. Fresh Cilantro, chopped plus more for garnish
1 Tsp. Organic Virgin Coconut Oil
Salt and Pepper to taste

Directions:

1. Cook the quinoa according to the package directions and set aside.
2. In a large skillet heat the coconut oil over medium high heat until just melted and add the onions and peppers, cooking until soft. Next, add in the garlic and cook just 1-2 minutes until fragrant.
3. Reduce heat to medium, adding in the black beans, spices, and lime juice. Cook, stirring occasionally, for about 4 minutes until the beans are heated through. Lastly, add in the cilantro and cook about 1 minute.
4. Finally, add the cooked quinoa to the beans and stir over medium heat until fully combined (about 1 minute or so).
5. Transfer the quinoa to serving bowls and top with fresh avocado and cilantro, and finish off with a squeeze of lime juice. Enjoy!

* This recipes feeds 4-6 people and will keep in the refrigerator up to one week. It also freezes beautifully. If you need a larger batch, you can certainly double the recipe!

Xo
Melanie