Last night we ate Chicken strips (marinated in garlic and baked), spring greens (organic), and Spicy Black Bean and Quinoa. While the chicken was baking I made "Black Beans and Quinoa" and guacamole for the salad. When I completed the quinoa and we were ready to eat I made a bed of organic spring greens and put the chicken on top, sprinkled with some white cheddar cheese, topped with the guac and then some sliced olives. The quinoa dish I adapted to what I had on hand from this recipe here.
Spicy Black Bean and Quinoa
1/2 of an onion--diced
3 cloves of garlic
1/2 a habanero pepper
1 cup of organic rinsed quinoa
1 pint jar of tomatoes (1 can)--chopped
2 cups of black beans (1 can)
1 t Chili powder
1 t Cumin
2 cups of chicken broth
Directions: In a large skillet sauté onion and garlic in a bit of olive oil. Add diced pepper after about 2 minutes add rinsed quinoa, mix up and then add tomatoes and black beans. Add chili powder and cumin. Lastly add chicken broth.
Cook/simmer about 15-20 minutes and then remove from heat and allow to set and rest for 5 minutes. Fluff a bit and serve.
It tasted almost exactly like spanish rice.