1/2/14

Black Bean and Quinoa Soup

If healthy eating is at the top of your list in this new year then this is the recipe for you.  If healthy eating is not on the top of your list in this new year then you should still try this dish.  Because it is good and easy.  And an excellent source of protein.  I think.  Protein continues to baffle me.

I made this the day after Christmas, it was a welcome change to the heaviness that goes along with Christmas food.  I did, however, pair it with a ooey gooey grilled cheese.  One shouldn't shock their system to much right after christmas or else some sort of food DTs could occur.  Nobody got time for that, y'all.   
Black Bean and Quinoa Soup

1 tbl olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 cup of tomato, chopped
1 tsp cumin
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 cup quinoa
1 large carrot, sliced
2 bay leaves
4 cups of vegitable broth
30 oz black beans (do not drain!)
1/2 cup of cilantro

Heat oil over medium high heat, add the onion and a pinch of salt and saute for about five minutes.  Add in the garlic and saute for a few minutes. Add in the tomato, cumin, oregano, red pepper flakes.  Cook it for a few minutes to break the tomatoes down some. 

Add in the quinoa, carrots, bay leaves and 2 cups of vegetable broth.  Cover and bring to a boil, boil for a bout five minutes.  Add in the rest of the broth, the black beans, the cilantro.  Cover and bring to a boil.  Remove the top, reduce the heat and let it simmer for about 10 minutes.  Taste and adjust seasonings as needed, let it sit for about 10 more minutes so that all of the flavors can marry.  

Serving size 1 cup 
Points plus 8    
 
 

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