Okay, so the last time I posted about quinoa (when I baked with it… have you tried it yet??), my dad sent me a hilarious email. The subject was “Love it”, in regards to my blog post. But then the first line was: “But not Quinoa, whatever the heck that is.”
LOL!
It’s back, Dad. I’m sorry!! But I bet if I fed it to you you’d like it 🙂
So tonight I made a lovely new creation with my leftover quinoa for dinner! Clearly, first things first:
Oh, wine. You make cooking so much more awesome! Also, music. Blasting the radio = the best.
Vegetable & Kidney Bean Quinoa
Ingredients:
(makes about 2 servings)
- 1 C (cooked) Quinoa
- 1.5 C veggie broth
- 1 can kidney beans (rinsed)
- 1/2 C tomato sauce
- Veggies: I used sliced zucchini, squash, green pepper, and tomato.
- Cracked pepper to taste
Instructions:
Start with the cooked quinoa and veggie broth. Put them both into a pan…
And then add the veggies that need longer to cook. I added my zucchini and squash.
Bring the mixture to a boil. Once it starts boiling, bring it down to a simmer and add the rest of the ingredients — kidney beans, tomatoes, green pepper, tomato sauce, and cracked pepper.
Most of the liquid should have boiled off by now. Stir until it’s warmed through, and then serve!
YUM 🙂 Simple but tasty, my favorite!
And so colorful 🙂 What’s your favorite way to eat quinoa?
Have a great night, friends! I MUST do more work on my personal statement. I made some good progress last night but more needs to happen!!
p.s. I asked my Organic Chemistry professor for a recommendation for grad school today, since sadly my other professor I asked flaked out. Her response? “Well, you’re pretty much the best student in the class, so sure!” 🙂
Night!
