Quinoa and Black Bean

Introduction

      I fouud this recipe on sparkpeople.com 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.                          

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 8

Ingredients

-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

Tips

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.

Directions

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