I love black beans and quinoa together. My go-to clean lunch is black beans, quinoa, and salsa, mixed together and topped with some avocado and some shredded cheese (although I try to avoid that if I really want a clean meal). This is a take on that recipe, adapted from my Beachbody coach, Melanie (melaniemitro.blogspot.com). I changed a few things based on our taste preferences.
Ingredients:
1 cup cooked quinoa
1 tbsp of olive oil
1 small onion diced (We don't like onion in our house, so I omitted it)
2 garlic cloves minced
(optional- 1 red pepper, 1 jalapeno)
1 cup frozen corn
Juice of 1 small lime
1 tsp of ground cumin
1 tsp of chili powder
1/2 cup chopped cilantro (1/3 for bake and extra for topping)
Salt and pepper to taste
2 15 oz cans of black beans drained and rinsed
2 cups of green enchilada sauce (Melanie uses red- use whatever you like)
2 cups of shredded mexican cheese
Toppings (optional): Greek Yogurt, Avocado, Olives, Green onions
Directions
In a large skillet over medium high heat up the olive oil, add onion, garlic and Jalapeño (again, I didn't use onion or jalapeno). Saute until soft, about 5 minutes.
Add peppers and corn and saute for 5 more minutes.
Add lime juice, cumin, chili powder and cilantro. Stir and combine and season with salt and pepper.
In a large mixing bowl stir quinoa and black beans. Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce.
Pour the mixture into the 9x13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly. Remove and cool!
Serve with a side of veggies and enjoy!
