Cilantro-Lime Quinoa with Black Beans & Kale
1 cup quinoa, uncooked
2 cups water or vegetable broth
1 tablespoon vegetable oil
1 large garlic clove, minced
1-2 small hot chilies, seeded and minced
3/4 cup onion, chopped
1 cup red pepper, chopped
2 (15 ounce) cans black beans, drained with liquid reserved
1 teaspoon dried cilantro
1/2 teaspoon ground cumin
lime juice, to taste
black pepper, to taste
3 cups kale, chopped
1 cup fresh tomatoes, coarsely chopped
1. Rinse the quinoa and place it in a pot with the water or broth. Bring it to a boil, then reduce the heat and cook until the liquid is absorbed, about 20 minutes.
2. While the quinoa is cooking, heat the oil in a large saute pan over medium heat. Add the garlic and chilies and cook until fragrant, about 30 seconds. Add the onions and pepper, cover and cook until tender, about 5 minutes.
3. Add the beans, cilantro, cumin, and lime juice and pepper to taste. Add as much of the reserved bean liquid as you wish to make the whole thing moist, but not too watery. Reduce the heat to medium-low, cover and simmer until the quinoa is done.
4. Once the quinoa is done, uncover the bean mixture and add the kale. Cook until just wilted, then stir in the tomatoes. Add the cooked quinoa and stir until everything is well combined and heated through. Taste and adjust seasonings. Serve hot.
Source of recipe: I wanted black beans and quinoa for dinner, but none of my cookbooks turned up the sort of recipe I was picturing. Kale happened to be on sale, as well, and since it's a family favorite, I tossed them all together and came up with this!