Quinoa and Black Beans
Leah and I had this at our Women's Wellness weekend in Kentucky. Very easy and very good.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- quinoa (desired amount)
- 1 can black beans (heat on stove, don't drain juice)
- 1 can rotel green chiles and tomatoes (if desired)
- 2-3 cups favorite vegetables (broccoli, cauliflower, zucchini, squash, eggplant, spinach, garlic, bell peppers, etc.)
- salsa or pico de gallo
- Carbohydrate 10.6097815239749 g
- Cholesterol 0 mg
- Fat 0.24189840389202 g
- Fiber 3.88274827475142 g
- Protein 3.95282875027771 g
- Saturated Fat 0.0621005274215879 g
- Serving Size 1 1 Serving (46g)
- Sodium 9.34356494547905 mg
- Sugar 6.72703324922351 g
- Trans Fat 0.0544101549605897 g
- Calories 59 calories
While the quinoa is cooking, saute or steam veggies. Heat the can of black beans (undrained) on the stovetop. Place veggies in bottom of bowl. Scoop 1/2 cup black beans onto veggies and the 1/2 cup of the Rotel. Place desired serving of quinoa on top. Use 2 tablespoons of salsa to top. Enjoy!
