I know, it looks like a pile or random ingredients -- it kind of is. This recipe is super adaptable and flexible. It takes about 15 minutes to prepare and includes ingredients that we always have on hand. It is very filling!
Quinoa Haystacks:
Serves 4
1 Cup Quinoa
1 Cup water
1 Cup chicken or vegetable broth (optional)
1 Can of black beans
1 Cup of shredded cheddar cheese
Salsa
1 medium tomato, chopped (optional)
Shredded green leaf/ romaine lettuce (optional)
1/2 Green pepper, chopped (optional)
Salt to taste
Rinse quinoa in cool water. Add quinoa to a medium sized sauce man, cover with one cup water and one cup of broth (if not using broth, use two cups water) and add desired amount of salt. Stir and bring to boil on high heat. Once quinoa and liquids are boiling, turn the burner to simmer and cover the sauce pan. Simmer for 10 minutes or so (to check see if the water is absorbed, or taste the quinoa and determined if the consistency is to your liking. If it is as soft/crunchy as you like it, then drain remaining liquid. Usually it is done when all liquid is absorbed. I like it soft but not mushy.)
Drain and rinse the can of beans (even better if you cook dry beans!), warm in the microwave or on stove top with a little broth. Put in a bowl and set aside. Chop whatever vegetables you have on hand or would like to use.
When quinoa is cooked to desired consistency, fluff it up with a fork and let sit for a couple of minutes. To arrange the haystack layer quinoa, beans, cheese, salsa, and vegetables as desired. Enjoy!
This meal includes healthy carbohydrates, a lot of protein, a bit of pretty good fat, and veggies. It is super comes out to about $1.50 per serving, depending on what ingredients you choose to include. Often, we eat it without the broth or extra veggies, just quinoa, beans, cheese and salsa because we always have those around. Today, however, I enjoyed tomatoes from our garden!
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3 comments:
no comments on quinoa??? shame, shame. soooo good. this is a lunch favorite for me. various quinoa salads.
Haha, I pretty much had that for lunch on Monday and Tuesday (not even kidding. maybe you telepathically sent cravings for this to my brain) but instead of quinoa I used couscous and instead of black beans I used kidney beans... oh and I didn't have a pepper. Would have been better with quinoa and a pepper. Heaven on a dish!
Thanks for reminding me of what I loved to make back home. Sometimes I just forget what I used to cook. Weird huh? Anyway, I also wanted to say, thanks for sharing the simply recipes on your blog. One of my new favorite sites. The tex/mex recipes are close to what my mom makes. She can never tell me exact quantities so it's perfect. Then I just call her for the little details I know they don't have on their site and viola, I have perfect Mexican food.
You must be looking very pregnant and beautiful, of course. Good luck in these next couple of weeks!
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