I found my true love for rice and beans when I travelled in Costa Rica with my husband a few years back. Whenever we stopped at various roadside restaurants, the sure winner every time was the rice and beans. I am not sure how they make them so addicting, but I ate them almost everyday when I was there. Aside from South American cuisine, I also discovered that rice and beans (“rice and peas”) go extremely well with the amazing flavors of jerk chicken.
This recipe is actually a substitute for rice and beans and is incredibly healthy as well. Quinoa, especially when paired with black beans, provides a great source for vegetarians to get a complete form of protein. Make sure when you buy these ingredients that they are 100% natural, and organic if possible.
I always make a huge portion of this recipe so I am sure to have something for lunch over the next couple days.
- • 1 tablespoon of olive oil
- • 1 can organic chickpeas, rinsed and drained
- • ½ teaspoon salt
- • 2 teaspoons curry powder
- • ½ teaspoon ground coriander seeds
- • ¼ teaspoon paprika
- • ½ tablespoon olive oil
- • 1 onion, diced
- • 3 cloves garlic, minced
- • ¾ cup of quinoa
- • 1 ½ cup of vegetable stock
- • 1 teaspoon ground cumin
- • ½ teaspoon cayenne pepper
- • 1 cup of frozen corn kernels
- • 1 can black beans, rinsed and drained
- • 2 sprigs of scallions, chopped
- • salt and pepper
- • 1 tablespoon of lemon juice
- • ½ cup cilantro, chopped
- 1. Heat 1 tablespoon of olive oil in a medium sauté pan, add the chickpeas and sauté for 2 minutes. Add the salt, curry, ground coriander and paprika and roast for few minutes more. Set aside.
- 2. Heat 1/2 tablespoon of olive oil in a large sauté pan (that has a matching lid) and sauté the onions and garlic until lightly browned. Mix in the quinoa, vegetable stock, cumin and cayenne pepper, and bring to a boil. Cover with a lid, reduce the heat and let simmer for about 15-20 min, or until the quinoa has absorbed the liquid. Turn the heat off, and let it rest under the lid for another 5 min.
- 4. Add the sautéed chickpeas, black beans, frozen corn and scallions. Heat everything until the corn is thawed and heated through. Add salt and pepper to taste.
- 5. Squeeze lemon juice over the quinoa, chickpeas and black beans, and sprinkle with fresh cilantro.