Black Beans and Quinoa

by angelika on March 29, 2012

I love bean and grain dinners. They are so hearty and filling, and the perfect backdrop for all kinds of yummy vegetables. You can really turn them into anything, just by altering the flavor of the sauce or dressing. We eat a lot of lentils and quinoa, but black beans add a nice southwestern flair. In this medley, I cooked kale with scallions and garlic. Then added the beans and quinoa and topped it with a smoky chili flavored sauce. For a bit of a crunch I stirred in some shelled pistachios. The bright green color and oily flavor really added a nice depth to the salad. As always, these salads are wonderful hot or cold- and this became my lunch the following day. 
Black Beans and Quinoa
1 cup quinoa, rinsed
2 cups water or broth
2 cups cooked or canned black beans
3 scallions, sliced
3 cloves garlic, minced
5 large kale leaves, stemmed and minced
1/2 cup cilantro
1/4 cup pistachios
dressing:
1 teaspoon dijon mustard
1/2 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon granulated garlic
Rinse the Quinoa under running water for 2 minutes. Place it in a pot and turn heat to medium. Toast the grains, stirring constantly, until the water has mostly evaporated. Then add 2 cups of water and cover. Turn heat to low and cook for 15 minutes. Remove from heat, fluff with a fork and set aside.
In a saucepan heat the oil and saute the onions and garlic for a minute. Add the kale and stir to coat. Cover and let the kale stream for 2-4 minutes. Be sure to cut the kale very small so it disappears in the dish. Especially if your kids don’t think they love kale. Add the cilantro and pistachios.

In a lage bowl stir together the beans and quinoa. You can use canned beans, or cook them. I cook beans in big batches and then freeze 2 cup portions. I find this really increases the beans we eat. Stir in the kale combo.

Mix all the dressing ingredients in a small bowl or measuring cup, then pour as much as you want over the dish. The quinoa will soak up a lot of the dressing. It’s best to pout the dressing on while the quinoa is still warm. I usually put the quinoa to cook, then prepare the veggies. That way they are all ready to combine at the same time.

A votre santé! 

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