Primarily Vegan - this is my new addiction. It's great hot or cold. It's great with a fried egg on top. It's great with some chopped tomatoes and mixed greens. It's just great... and hearty!
I got this recipe by doing a google search for quinoa side dishes and then added and subtracted ingredients until I made it my own.
Before beginning to cook this dish prepare the following:
chop the garlic and onion
roast red peppers and dice (really easy in a toaster oven- For instructions click here.)
rinse 2 cans of black beans
wash and chop kale
What you will need:
3 Cloves of garlic; minced
1 Onion chopped - I used a Vidalia onion
1 tsp vegetable oil
2 Cup Quinoa
3 1/2 Cup vegetable or chicken broth (I used water since I didn't have this - and it is still great!)
1 tsp cumin
1/4 tsp cayenne pepper
salt and black pepper
a bunch of kale chopped and cleaned
1-2 red peppers roasted and diced (sauteed is fine too - but the peppers seem sweeter when roasted)
2 15 oz cans of black beans rinsed and drained
1/2 Cup of chopped up cilantro
Heat vegetable oil in a skillet over medium heat. Add onions and garlic and cook until they are slightly browned. While they are cooking, rinse the quinoa. Add quinoa to the pan and stir together with garlic and onions. Cover with vegetable broth and add cumin, cayenne pepper, salt, and black pepper. Bring this to a boil. Cover and reduce to a simmer. Allow to simmer for 20 minutes. Top with kale and put a lid on in order for the kale to wilt down. Add rinsed black beans and diced roasted red peppers. Stir and allow to heat up for a few minutes. Remove from the heat. Toss with cilantro!
I made this for dinner as a side dish to our Roasted Red Pepper Soup that you can find below as the last recipe added to the blog. We served both of these with shrimp we grilled on skewers with a Jamaican spice blend. A great summer dinner! In the morning I warmed some up and served it with a fried egg on top and a dash of Chalula. So much you can do with this. I hope you enjoy.
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