Meatless Monday

This week for Meatless Monday ~ we were lucky enough to have guest chef Megan Robinson.  She treated us to a spicy black bean and quinoa.  We got tortillas and made veggie burrito style.  We also were treated to a delicious Caperese salad.  Lori added fresh sliced avocados with tomatoes, mozzerela cheese, fresh basil, and a homemade balsalmic vingerette.  Timmy finished us off with spicy sweat potatoes.  Yum yum!!

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Footnotes

• Questions about quinoa?

Nutritional Information 

Amount Per Serving  Calories: 76 | Total Fat: 1.5g | Cholesterol: 0mg