I have recently fell in love with the wonderful little psuedocereal quinoa. It's cheap (you can buy it in the bulk section at the natural food store, or if you live in Humboldt, the store) and you can cook it almost anyway you like! My new favorite time saving trick is to make a pot of it on Sunday night, then in the mornings all I have to do is fry an egg and throw it on top of some re-heated quinoa.Voila! Breakfast to go in under 2 minutes!
My favorite pairing with egg is a recipe using black beans and cilantro that I found while wandering around on epicurious.com. It reminds me of breakfasts of fried eggs over rice and beans I had each morning while staying with my friend's family in Costa Rica. Sigh. It brings back good memories :) This recipe calls for cotija cheese, but I prefer it's cousin, queso fresco, instead. I also use this recipe in wraps, as a base for cooked fish, mixed with baby spinach for a hearty salad...the list goes on...try it and see what you can add!
QUINOA WITH BLACK BEANS AND CILATNRO from, www.epicurious.com
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)
1. Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes.
2. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
3. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes.
4. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.
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