I’m a huge fan of nutty grainy flavor so I was excited to experiment with quinoa. I thought the flavor of the quinoa would go well with some chili kinds of flavors, and I was right. This dish is delicious. Its one of the first recipes I got right the first time! I hope you enjoy it as much as my family and I did.
I started it literally 2 days before we actually ate it. I bought dried black beans and soaked them overnight. Then I cooked them in the slow cooker for 10 hours on low. This may took a long time, but it was so worth it. The beans have such a better flavor and texture than canned beans. I don’t think I’ll ever use canned beans again. Plus, they were completely sodium and preservative free. Once the beans were done, I simply made the quinoa, and chopped the tomato and kale. I decided to throw the kale in at the last minute because I had some left over from making Kale Chips the day before.
Local Ingredient: Tomatoes (purchased from the local farmers market, last batch of the season!).