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