¼ Cup Quinoa, uncooked
½ Cups of Water or Vegetable Broth
½ Tbsp. Olive Oil
1 Garlic Clove, minced
½ of a Small Hot Chili, seeded and minced
¼ Cup Onion, chopped
½ Small Red Bell Pepper, chopped
½ Cup Cooked Black Beans, drained
½ tsp. Fresh Cilantro, chopped
1/8 tsp. Ground Cumin
Fresh Lime Juice, to taste
Black Pepper, to taste
1 Cup Kale, chopped with stems and larger veins removed
1 Cup Fresh Tomatoes, coarsely chopped
Rinse the Quinoa and place in a pot with the water or broth. Bring it to a boil, then reduce the heat and cook until the liquid is absorbed about 10-15 minutes. While the Quinoa is cooking, heat the Olive Oil in a large sauté pan over medium heat. Add the Garlic and Chilies and cook until fragrant, about 30 seconds. Add the Onions and Pepper, cover and cook until tender about 5 minutes.
Add the Beans, Cilantro, Cumin, Lime Juice, and Pepper to taste. Reduce the heat to medium-low, cover and simmer until the quinoa is finished cooking. Once the quinoa is finished, uncover the bean mixture and add the Kale. Cook until just wilted, and then stir in the Tomatoes. Add the cooked quinoa and stir until everything is well combined and heated through. Taste and adjust seasonings.
With Peace, Love, and Health,
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©Copyright 2018, Adita Lang
Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me: info@AditaLang.com