Black Bean Quinoa Pilaf

This dish smells amazing!  It is fast, simple, and nutritious!  I am putting one foot in front of the other as I make wise choices to eat healthy.  Healthy doesn’t have to mean you spend hours in the kitchen.  Healthy meals can come together fast and easy.

Talk about fast, this meal comes together in 5 minutes by premaking some ingredients once a week and storing them in the fridge or freezer until you are ready to use them.  I make a big batch of several healthy foods like quinoa use them for several dishes throughout the week.

I use my premade quinoa, and fresh salsa from the fridge to make this quick lunch.   But if you don’t have those on hand, allow yourself an extra 15 minutes or so to cook your quinoa (dry quinoa and water and heat for 15 minutes), and to chop your fresh salsa veggies.

Black Bean Quinoa Pilaf

Black Bean Quinoa Pilaf

1 can Black Beans, drained

1/2 to 1 cup fresh salsa

1 cup pre-cooked quinoa, (or use 1/2 cup dry quinoa plus 1 cup water )

1/4 tsp chili powder (optional)

1/4 tsp cumin (optional)

1/4 tsp sea salt

Heat everything in a sauce pan over medium heat about 5 minutes if using premade quinoa.  You will need to cook for 15 minutes with a lid on if using dry uncooked quinoa and add the extra water.  Don’t cook too long or you might over cook your quinoa.  If you like your beans softer, heat them on the stove first until they become the texture you like.  Then add your quinoa after that.

Use this dish as the main meal, or as a side dish.  For the main meal, you can serve it with a side salad and fresh cucumbers, or use it as a filling for tacos, burritos, enchiladas, stuff it into peppers or potatoes or zucchini  or serve it like a taco salad, or blend it smooth into a dip and serve with veggies or tortilla chips for dipping.  You can also put this in the blender and cream it with water, broth, or milk of your choice to make a smooth protein packed soup and serve with tortilla chips or warm bread.

My personal preference is to make my quinoa ahead and add it with raw salsa both right at the end so this dish stays nice and fresh tasting.   I keep a double batch of quinoa so I have this ready to go in my fridge and another batch in my freezer to use for super quick nutritious meals.  It’s all good!!!

Please share.
This entry was posted in Nutrition-Food-Recipes and tagged , , , , , , , , , , on by .

About Melinda Weiser

I am a sinner, saved by grace. I am on a journey and offer to share my story with the hope that it will bless you. My one desire is to bring glory to my creator. I am a wife and the mother of 6 children, plus two in heaven. I enjoy homeschooling, research, teaching, homesteading, natural gardening, grass based farming, cooking, fresh raw milk, herbs, children, midwifery, and music. I am a writer, biblical mentor, and also work part time in the healthy foods and vitamin business www.weisernaturalfoods.com I have a BSW degree from Kansas State University, and trained professionally as a medical social worker, biblical counselor, tutor, and vocal performer. Thank you for stopping by to read about our homeschool and family life adventures. Be blessed!

Leave a Reply

Your email address will not be published. Required fields are marked *