Black Beans and Quinoa

This one is more guideline than recipe. I was using up kitchen odds and ends when I made this, and other than checking out some recipes online earlier in the day there was no planning when I put this together.

It turned out pretty well, though. Maybe a little too dense and sweet, so next time I think I'll reduce the sugar to 1/2 tsp; steam the quinoa separately, saute the veggies and beans, and fluff it all together with the salsa/butter/spice mixture at the end; and add 1/2 to 1 cup of fresh chopped cilantro, also at the final step.


Ingredients

1 tbsp olive oil
2 small onions, diced
1 carrot, diced
1 red bell pepper, diced
2 large jalapenos, seeded and diced
4 cloves garlic, minced
3 roma tomatoes, diced
2 medium potatoes, peeled and chopped

1 1/2 cups quinoa, rinsed
3 cups water
1 large or 2 small bouillon cubes
1/2 tsp salt
1/4 fresh black pepper
2 bay leaves

3 cups cooked black beans (Two 15-ounce cans)
1/2 cup salsa verde
1/4 cup vegan butter, melted and cooled
2 tbsp lime juice
2 tsp Bragg's Aminos
2 tsp apple cider vinegar
1 1/2 tsp brown sugar
1 tsp hot sauce
1 tsp oregano
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne


Directions

Saute the vegetables in the olive oil on medium-high. Onions first and proceed down the list. Onions should be translucent and browning, while the tomatoes and potatoes need only be warmed.

Add the quinoa, bay leaves and black pepper, and stir constantly for two minutes. The quinoa should roast slightly, which will bring out the flavor. Add the water, bouillon cubes and salt, and bring to a boil. Reduce to a simmer and cover. Allow to cook for 20 minutes.

Meanwhile, prepare the third group of ingredients. Whisk together everything except the black beans, and then mix the wet mixture into the black beans. Feel free to get rough; if you mash up any beans it will make the final dish taste more substantial.

Microwave this mixture at medium until it's very warm. This will help keep the quinoa simmering when you mix the bean mixture into the quinoa at the 20-minute mark. Stir gently to mix and return to a boil, then reduce to a simmer and cover. Check for doneness in five minutes.


Notes

This is a kitchen sink recipe, so add whatever you have on hand. Play around with whatever vegetables are on hand, and experiment with the sauces and spices. You can also use other grains and beans. Brown rice and kidney beans, for instance, or basmati rice and chickpeas.