Monday, April 8, 2013

Quinoa and Black Bean


      I fouud this recipe on and i definately must try it this is why i save it here on my blog. I have quinoa and i dont really know how to cook it so i decided to make some recipe research. When i will get all the ingredients i will cookthis food  and i will add some pictures. As i dont know where to get fresh cilandro i am planning to get some seends and put them in a pot but i guess it works just fine with dried one or with parsley.

An experiment with leftovers yields a delightful, filling vegetarian meal.                          
Number of Servings: 8


    -1 cup cooked quinoa
    -3 cups cooked black beans (or two
    -15-ounce cans, drained and rinsed)
    -2 large sweet potatoes, shredded
    -1 cup shredded low-fat cheddar cheese
    -1 tbsp ground cumin
    -Liberal pinches salt and pepper
    -2 eggs
    -1 cup salsa
    -2 tbsp fresh cilantro, chopped, for garnish


Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.

I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.

Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.


1. Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.

Serving size: 1 heaping cup

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