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: 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!

Winter Squash A-Z: Sausage and Apple Stuffed Acorn Squash

What's not to love about fall?  I mean there are wonderful smells, changing leaves, pumpkins, cider... Quality time with family all without the pressure of what to buy your aunt Susie this year. There are sweaters and cool nights with bonfires.  There is great comfort food and I love ALL the festivities that come with fall holidays.  Of course there is the sound of dry leaves whisking along the ground and looking up to see orange and red trees against a blue sky.  For me fall has always been the best season and I could probably go on about all the wonderful things about fall.  But, this is about squash and as much as I LOVE fall foods I must admit that I am a bit of a novice when it comes to squash.  I don't remember eating a lot of it growing up, unless you count my grandma's pumpkin pie ;-)  So, this year I've decided to expand my horizons along with my cooking repertoire with this nutritious yet, delicious food.  Since I happened to begin this journey with acorn squash I figured why not go in alphabetical order.  

Now, I have never eaten acorn squash (to my best memory) though my mom insists that she did make it when we were growing up.  BUT, after tasting my first baked acorn squash this weekend I'm pretty sure I would remember that delectable experience.  Wow!  I'm definitely thinking this would be awesome baked on it's own like in the pioneer woman recipe I originally was planning to make which called just for butter, brown sugar and maple syrup...yum.

http://thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/

But, I had these squash which I bought more or less on a whim and was trying to figure out what I would serve with them.  I decided to make them for my mom who would be arriving from a long drive and after eating these we would be diving straight into a long day of painting.  So, I was hesitant to go vegetarian and wanted something that would really stick to our ribs.  As a result, I started searching for stuffed acorn squash not knowing what I would get when I saw something with SAUSAGE!  Ok, I love sausage....or maybe I just love sage because we really just eat turkey sausage but, I couldn't resist this recipe and all it's sausage, appley, sagey goodness.  Plus, I just love to try a recipe with 5 stars....it always seems to end well.  And end well it did!  I can't tell you how much I enjoyed this savory sweet dish and I loved that fact that it was so nutritious with no sacrifice on taste.  I made mine with turkey sausage which I'm thinking is just as yummy but the recipe does call for sausage.  But, don't take my word for it, please follow the link and try it for yourselves. Also, I would really love to hear if anybody has an awesome recipe for acorn squash...I am so hooked and can't wait to cook it again.

http://www.food.com/recipe/sausage-and-apple-stuffed-acorn-squash-146036