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!  

Strawberry Covered Chocolate Fudge Pie!

Where to begin?  First off this pie is so chocolatey!!  And the combination with the fresh strawberries reminds me of chocolate covered strawberries.  The base is an amazing recipe I found on Chocolate-Covered Katie's blog.  A few weeks ago I made it for my girlfriends and it was so rich and chocolaty I knew I would be making it again.  Today I made this slightly different version and DrOgg exclaimed, "This is the best thing I've ever tasted!"  And those of you who know him know he's not one to gush so that's quite a compliment.  Of course, you say, "Chocolaty goodness combined with fresh strawberries is a no-brainer so what's the big deal?"  First off, Chocolate-Covered Katie's recipes are all shockingly healthy and low in sugar...I remember shocking my gal pals by telling them one of the main ingredients in this pie is tofu!  Also, inspired by Katie's creativity I decided to attempt a healthy, low sugar glaze for the strawberries and couldn't be happier with the results.  I just think it goes to show that you don't need a lot of sugar to dress up fruit which is so naturally delicious as it is.

If you're going to try this recipe (and I really hope you do) the first step is to make the strawberry topping.  This recipe is enough to glaze about 8-10 cups of fruit and you will need about four to five cups of strawberries for each pie.  I removed the tops then cut the smaller strawberries into halves and the really big ones I quartered but, I'm sure there's more than one way to cut a strawberry!



Healthier Strawberry Fruit Glaze


1/2 cup water
1 cup Strawberries
1 1/2 tbsp corn starch
1-2 tbsp sugar or sweetener of your choice
1/2 tsp vanilla
2-3 drops of red food coloring (optional)


Combine first four ingredients in a food processor or blender until smooth and corn starch has disappeared completely.  Transfer to a small sauce pan and heat until boiling.  Lower temperature but, keep at a simmer and stir constantly until thickened (10-15 minutes).  It will still seem a little soupy but, will thicken significantly after it cools.  Remove from heat allow to cool 10-15 minutes before coating fruit.  While you are waiting cut your fruit up then mix with glaze until coated evenly.  Ideally chill for 20 minutes or more before serving.

Once you have your strawberries chilling in the fridge you can start on the fudge pie!  So, hop on over to Chocolate-Covered Katie's blog and follow the recipe for her Chocolate Fudge Pie.  Now, try to stay focused because if you're like me once you get on there you will be tempted to go and look at all the other amazing recipes.  Ok, go ahead....I can't help it either but, promise you'll come back and don't forget about me. Katie says you can use either firm or silken tofu for this recipe but, I have tried it both ways and the silken has a much more appealing texture.  She also suggests if you have one you can use a spring form pan for this recipe.  Unfortunately I don't so, I'm going to tell you how I did mine.  First, I made it as instructed and it was super quick and EASY!  I placed the filling in graham cracker crust which was yummy but, you could probably go with chocolate or even a plain crust just as easily.  The recipe is the perfect amount for one chocolate fudge pie or TWO strawberry chocolate fudge pies.  I actually found the fudge pie by itself a tad rich so, maybe that's why I like my version so much.

Instead of making one pie separate your filling into two crusts.  Cover each pie with half of the glazed strawberries.  Now if you like you may garnish with tiny chocolate chips like I did or chocolate sprinkles or shaved chocolate...whatever floats your boat.  It will taste just as good without but, I just liked the way it looked.  Now, this pie is best after chilling for several hours but, when it's ready I hope you enjoy every guilt-free bite!

Update:  This week I lucked out and found a set of springform pans on clearance for just $2.  This is something I've been wanting to invest in for awhile and I'm so glad I did.  Though I got lucky, I think these would totally be worth it for full price.  I just made the recipe again in the spring form pan and not only does it look way fancier but, I decided it is so much better with a homemade crust!