Easy Quinoa and Beans with Garden Vegetables

I think there is very little I love more that having someone ask for my recipe.  My very sweet friend, Jenn, asked me for this quick and easy meal that I posted on Instagram and I hope she is not dissapointed.  Part of what caused me to make this meal is that lately I've really  been focusing on whole foods.  Though I've always included whole grains and veggies with every meal they still were not what they could be.  So I've been gradually changing the look of our pantry and our meals.  When processed foods run out I try to find a replacement that is made with healthier ingredients and that I can make myself from scratch.  What I'm discovering through the process is that it doesn't take as much time and effort as I thought.  Especially, when it's done gradually so, you only have to research one change or try one recipe a week if you want to.  For me it makes it more about fun and discovery while making baby steps toward better nutrition rather than a huge pressure filled "life change."
IMHO there is almost no meal out there that is more budget friendly and nutritious than beans and rice. Though I was aware of it I had never made it thinking it would be bland.  Recently I decided to try it and found out it really could be so tasty and was a big hit with the fam!  Like everything it's all about the ingredients and seasonings you choose.  So, this recipe can of course be made with rice but, in this case I used Quinoa. Quinoa is an ancient grain which has more fiber and protein than rice but, it's also significantly more expensive.  For example, the Quinoa I bought at Sam's Club was a 2 lb bag for about the same price as a 10 lb bag of rice. What I really like about Quinoa is that it cooks in about 15 minutes as compared to 50 minutes for brown rice.  So, when making lunch I don't usually plan ahead and this Quinoa and Beans is a great quick, delicous and totally nutritious meal for Ogglet #1 and I.  If for you 20 minutes is too long for a lunchtime meal than try this for dinner instead.

Quinoa and Beans with Garden Vegetables

1 cup of Quinoa uncooked
1 cup Beef, Chicken or Vegetable Stock
2 tbsp Olive Oil (or coconut oil)
1 Bell Pepper
5 green onions (one medium onion will work too)
1 Tomato
1 Tbsp Minced Garlic
1 14 oz can beans rinsed and drained (I prefer black beans for the superior nutrition but, used Pinto Beans the day the picture was taken because I was out of bb)
Salt
Pepper
Red pepper flakes
1 Bunch of Kale
small bunch of fresh Cilantro

First start the Quinoa (or rice) cooking per the instructions on the container but, replace the water with broth.
While that is cooking, chop your Pepper, Onions and Tomatoes.
Add half the olive oil to a large pan then saute the Pepper and Onions at medium high heat until softened. Next, add in the garlic and stirring frequently on medium or lower heat saute for about a minute or two being careful not to burn.  Now add in the Tomatoes stirring for a few minutes then add in the beans.  Now you can season to taste with Salt, Pepper and red pepper flakes.  While this is still cooking at a medium-low temperature rinse your Kale and remove the stains and main vein from each leaf.  Now take what remains and add to your pan.  I mix this turning over and over to get all ingredients and flavors mixed with the Kale.  It also helps to wilt the Kale faster.  Keep in mind that wilting kale does take a bit longer than spinach.  Now, your Quinoa should be done, you can combine with the bean and veggie mix. The last thing I do is add in the cilantro leaves because I love the fresh flavor and color and they wilt so easily when cooked too long.  Now add more seasoning if needed and enjoy!


This is such a quick easy meal to make and serve with a seasonal fruit on the side.  I really hope your family enjoys it as much as mine does!

Have you ever eaten beans and rice before?  Really the possibilities are endless with the veggies you add in so, it's a great recipe to make any time throughout the year.   If you do make it I would love to hear your variation!  

Winter Squash A-Z: Spaghetti Squash Gratin

So I have to admit once again that I had never eaten spaghetti squash until today.  And now I know what I was missing!  If you haven't had it before run (don't walk) to your local grocer and then try this recipe.  I can't get over how little you need to make this gratin and yet it is so yummy!  First, I think if you have a picky eater in the family this is the squash to try because it has a much more subtle flavor than any squash I have ever tried.  And I can't get over how cool the squash "transforms" to a spaghetti like consistency.  It amazed me because it was so difficult to cut in half before baking but, after scooping the flesh out it came apart into a consistency somewhere between linguine and sauerkraut.  I don't know that I could really describe the flavor but, it is subtle .....and really good.  Also, this gratin is amazingly simple to make with very few ingredients.  I'm thinking it is going to be my new favorite squash recipe....perfect as a side with your dinner at home or, to take to a potluck!  When you follow the link over to the recipe you will be on a blog that is a new favorite of mine as well.  So far I've only made two of her recipes but, I love how she combines comfort foods with healthy cooking.  Next I want to try some of her ethnic recipes.  But, just click on the link below to hop on over to Daily Unadventures in Cooking and just peruse the variety of interesting recipes.

http://www.dailyunadventuresincooking.com/recipe/spaghetti-squash-gratin-recipe/

If you like a sweet snack that is also easy to make try the Peanut Butter and Jelly Bars.   I think I am becoming a big fan of bars over cookies because I can whip it together and get it in the oven.  For me, baking batches of cookies and watching a two year old just don't mix.  So, I have made these twice over the last few weeks and they are nice for a snack any time of day.  Being pregnant I also like that they satisfy my sweet tooth and my appetite at the same time. They're also tastier if you sing Peanut Butter Jelly Time in your head while eating them. Try it!

http://www.dailyunadventuresincooking.com/2010/02/peanut-butter-and-jelly-bars-recipe.html/

Winter Squash A-Z: Garlicky Baked Buttercup Squash

Wow!  It sure has been for-ev-ah  since I started this "series"  so if you were anxiously awaiting another installment it is finally here.  I will say part of the problem was being busy but, also these squashes are not as easy to find as you would think.  Finding recipes for less common squash is not impossible but, buying some of them in your area might be next to impossible.  I actually found this super yummy sounding soup recipe and an amazing cooking blog in the process.  It calls for Banana squash which is supposedly available at grocery stores but, I tried all the stores in Erie and even checked local stands and of course went grocery shopping on black Friday when we were in Columbus, OH....so I DID try.  But, if by some luck you have grown some of this giant yellow squash or know someone who has check this recipe out!  Apparently it is pretty much interchangeable with butternut squash as for flavor but, has a softer, smoother texture.  http://changeabletable.blogspot.com/2009/11/smooth-as-silk-banana-squash-soup-every.html  Haven't tried it yet but, will report back when I do. 
Since I couldn't find the Banana squash I finally went to the next available which I found here locally at more than one store.  It is Buttercup and it is kind of a black squash that to me tastes a heck of a lot like acorn squash.  I actually had trouble finding a recipe specifically for it and needed a side one night so I made a recipe for butternut squash and found a staple that I LOVE and will be sure to make over and over again.  http://allrecipes.com/recipe/garlicky-baked-butternut-squash/  This recipe was so flavorful and delicious and really so ridiculously easy!  The only recommendation I would have is to cut the salt in half or just sprinkle the salt to taste rather than mixing in it like the recipe calls for.  It was too salty for  my taste so you might be the same and I'm thinking it's easier to add more later than to take it off.  If you try any of these recipes I would love to hear about it!  Please comment and let me know what you think.  Also, I am doing butternut next...trying to hurry up and get to pumpkin because I am planning to bake a yummy desert that you won't want to miss!