Okay, so the last time I posted about quinoa (when I baked with it… have you tried it yet??), my dad sent me a hilarious email. The subject was “Love it”, in regards to my blog post. But then the first line was: “But not Quinoa, whatever the heck that is.”
It’s back, Dad. I’m sorry!! But I bet if I fed it to you you’d like it
So tonight I made a lovely new creation with my leftover quinoa for dinner! Clearly, first things first:
Oh, wine. You make cooking so much more awesome! Also, music. Blasting the radio = the best.
Vegetable & Kidney Bean Quinoa
(makes about 2 servings)
- 1 C (cooked) Quinoa
- 1.5 C veggie broth
- 1 can kidney beans (rinsed)
- 1/2 C tomato sauce
- Veggies: I used sliced zucchini, squash, green pepper, and tomato.
- Cracked pepper to taste
Start with the cooked quinoa and veggie broth. Put them both into a pan…
And then add the veggies that need longer to cook. I added my zucchini and squash.
Bring the mixture to a boil. Once it starts boiling, bring it down to a simmer and add the rest of the ingredients — kidney beans, tomatoes, green pepper, tomato sauce, and cracked pepper.
Most of the liquid should have boiled off by now. Stir until it’s warmed through, and then serve!
YUM Simple but tasty, my favorite!
And so colorful What’s your favorite way to eat quinoa?
Have a great night, friends! I MUST do more work on my personal statement. I made some good progress last night but more needs to happen!!
p.s. I asked my Organic Chemistry professor for a recommendation for grad school today, since sadly my other professor I asked flaked out. Her response? “Well, you’re pretty much the best student in the class, so sure!”