Wednesday, March 30, 2016

Black Bean Feta Quinoa Bowl

I don't often get the time to shop (other than for groceries), but due mostly to Easter shopping, I have been in a few stores recently.  What have I noticed?  Bathing suit buying season is upon us.  Who in their right mind wants to stand in front of a mirror under fluorescent lights in March after a comfort-food induced hibernation period?  Scary stuff, if you ask me.  But, my latest trip to the store did give me a bit of a reality is time to start being a bit more mindful of what I am eating.  I am so looking forward to the fresh veggies of my CSA this summer, but in the meantime I am trying out some new flavor-packed recipes that have a bit of a healthy spin.  No sacrifices here...I love quinoa, black beans, corn, and anything topped with Feta.  This was a hit with my family (especially when I served it with multi-grain tortilla chips).

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 3/4 cup golden quinoa, rinsed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 5 ounces baby spinach
  • One 12-ounce bag frozen sweet corn kernels, thawed
  • Two 15-ounce cans black beans, drained and rinsed
  • 1 to 2 ounces feta cheese, crumbled
  • 2 tablespoons fresh cilantro leaves, torn, for garnish
  1. In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. 
  2. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
  3. Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
  4. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

Difficulty: easy
Time: ~35-40 min total