I love coming up with new and healthy one-pot dishes by throwing together a combination of a whole grain + vegetables + protein. Add a few flavor components like herbs, spices, garlic, ginger, oils or coconut, and dinner is ready!
This week I had some red quinoa I needed to use, as well as a can of black beans. I cooked the red quinoa with some light coconut milk and fresh ginger, adding broccoli, cauliflower, and chopped carrot to the pot as it boiled. When the quinoa was done I added a handful of black beans, slices of avocado and cucumber, and a few fresh mint leaves.
It was a nice light dinner, and the leftovers were great for lunch the next day. In our house this kind of dish usually has several incarnations, and it was finally finished the next day with some Thai curry.
Don’t forget to enter the Yoga International subscription give away! I’ll accept entries through Saturday January 29 at 11:59pm, and will let the two lucky winners know on Sunday.
Coconut Quinoa with Black Beans and Ginger
1 cup red or white quinoa
2 cups water
1 cup light coconut milk.
2 cups chopped veggies (like carrots, broccoli, and cauliflower)
1 tbsp minced fresh ginger
Bring everything to a boil, cover and cook for about 20 minutes. Stir in:
1/2 cup black beans
Salt and pepper to taste
Top each bowl with:
Fresh mint leaves