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Black Bean and Tomato Quinoa

October 25, 2013 by Jessica Leave a Comment

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!).

Print
Black bean and Tomato Quinoa

Ingredients

2 Cups Black Beans, cooked

1 Cup Quinoa

4-5 small to medium tomatoes, quartered

3-4 Kale Leaves, trimmed from stem and chopped

1 Teaspoon Cumin

1 Teaspoon Chili Powder

1/2 Teaspoon Dried Oregano

Sea Salt and Fresh Cracked Black Pepper, to taste

Instructions

  1. Cook quinoa according to the instructions on the container.
  2. Once quinoa is cooked, add the beans. Stir in cumin, chili powder, and oregano over medium-low heat.
  3. Add tomato and kale.
  4. Allow tomato and kale to heat through, but not wilt.
  5. Add salt and pepper.
  6. Serve hot.

Notes

How to Cook Black Beans 1. Put dried beans in a container and add enough water to cover. Allow to soak overnight for at least 12 hours at room temperature. I cooked the entire bag of black beans and then measured out what I needed for this recipe after they were cooked. Then used the remainder to make soup and a bean dip. 2. Place beans in a slow cooker or stock pot. Cook on low for 10 hours. 3. Once the beans have cooked, let drain and place in a container until ready to use

3.1
http://www.mycleankitchen.com/black-bean-and-tomato-quinoa/
2014 (c) My Clean Kitchen


Filed Under: Entrees, Recipes, Side Dishes, Vegetarian Tagged With: black bean quinoa, black bean recipe, clean eating, clean eating recipe, quinoa and black beans, quinoa recipes, recipes for black beans

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