Yesterday I spent the afternoon watching football with my girlfriend – how American of me, right? When the game was over, my stomach started to rumble, so I thought, “Hmm, it’s time for supper!” Now throwing together a meal is usually not a problem for me as my refrigerator and cupboards are almost always packed with ingredients I can combine to make a balanced meal. However, as with anyone who has experienced the “I need to buy groceries” phenomena, I felt like I didn’t possibly have enough food to make myself a healthy meal. After a little bit of rummaging through my refrigerator/freezer and cupboards, though, I realized I had one last meal up my sleeves.
Pulling my “Simply Balanced Garlic and Olive Oil Quinoa” from my top shelf, I thought, “This would taste great with black beans and veggies!” After throwing everything together, I added a few spices and…BOOSH! I had a delicious and nutritious meal.
So for the first time ever, I’d like to share a Joan original recipe.
Garlic Quinoa Extravaganza
Makes 3 generous servings
1 Bag Simply Balanced Garlic and Olive Oil Quinoa (From Target)
1 15 oz. Can Low-Sodium Black Beans, rinsed
1 15 oz. Can Low Sodium Canned Corn
1 Bag Frozen Vegetables (I used a stir-fry type mix with peppers, etc.)
1 teaspoon Chili Powder
1/2 teaspoon Cumin
Steam quinoa in bag as directed on package. Steam frozen vegetables as indicated on package, drain.
In a pot, combine the black beans, corn, and prepared quinoa and frozen vegetables cooking over a medium heat.
Add seasonings, stir.
Serve and divide into 3 servings, enjoy 1 serving for now, and 2 for later!
***Salsa and shredded cheese would make excellent additions to this Mexican-inspired dish.
Nutrition content per 1 serving
Fat: 7 grams
Sodium: 595 mg
Carbohydrates: 65 grams
Fiber: 11 grams
Protein: 15 grams