I had to share tonight’s dinner, because it was awesome! My inspiration came from Angela’s red quinoa and black bean salad, but I didn’t have all of the ingredients on hand and wanted to adapt it to work with what I had. It turned out great, so I’m glad I kept track of what I put in!
I cooked a huge batch of black beans in our sun oven a few days ago, so I had lots in the fridge ready to go. I also happened to have red quinoa in the pantry, although we normally use regular white (beige?) quinoa and I’ll probably do that from now on, given that it’s quite a bit less expensive and easier to find in grocery stores.
- 1 cup chopped red and green bell peppers
- 1/2 red onion, chopped
- 1 package of tempeh (8oz, unflavored – or you could use lemon pepper marinated tempeh)
- 3 Tbsp lemon juice
- 2 Roma tomatoes, chopped
- 1 cup quinoa, uncooked
- 1/2 bunch (or more!) of cilantro, chopped
- 1/2 tsp cumin
- 3 Tbsp olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1.5 cups cooked black beans, rinsed and drained
- salt and pepper to taste
- garlic salt to taste
First, I rinsed one cup of quinoa and cooked it with 1.75 cups water. While that was cooking, I mixed up the rest of the salad. The whole thing came together in about 20 minutes.
I have lots of frozen chopped bell peppers in the freezer from our garden harvest, so I sauteed about a cup of frozen red and green bell peppers together with the red onion. You could use fresh peppers if you have them.
Chop the tempeh into bite-size pieces and add it to the pepper and onion mixture. Then add the 3 Tbsp lemon juice and the garlic, and let it all sautee for a while. Enjoy the delicious smell!
Meanwhile, use a large mixing bowl to combine the tomatoes, cumin, olive oil, the 1/4 lemon juice, and the black beans. Once the quinoa is cooked, add that to the bowl along with the onion/pepper/tempeh mixture.
Finally, add the chopped cilantro, garlic salt, salt and pepper. You can also easily add more lemon juice, cilantro and/or olive oil at this point if you feel like it need it.
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