Tasty Tuesday!

Spicy Quinoa and Red Beans

As a general Rule, we follow a simple template for our weekly menu. I mentioned it in a previous Meal Prep Monday Post. You can find it here.

We implemented eating Vegetarian a couple days a week to not only save money, but to increase the diversity in our meals. I found that it helped get us out of the dinner "rut".

With a basic understanding of plant based proteins; it is easy to layer different beans, legumes, and starches. Quinoa is your easiest complete protein starch. Although, I still paired it with beans.

This recipe was a big hit! It is now a staple in our house. I generally make a large batch and freeze it to make dinner time less stressful. It can be used in a variety of other recipes as well. I have used it to stuff peppers, on top of zucchini noodles, in soups, and as a burrito filling. We usually pair it with poached or hard boiled eggs while doing the 21 day fix to fill up our protein for the day. I'm still working on using it with eggs for a breakfast "hash".

I wish I could say everything in this recipe is home made, however, I rely heavily on the spices and flavour of Aylmer Accents Spicy Red Pepper flavoured diced tomatoes. We hardly ever run out, and I always make sure I buy them 3-4 cans at a time. Using regular diced tomatoes and your favourite hot sauce would work as well.

I start by cooking the Quinoa, I used a 2:1 water to quinoa ratio. However you can cook it whatever way you are comfortable with.In a large skillet sauté off onions and garlic until translucent. Season with salt and pepper. While the onions and garlic are cooking drain and rinse a can of red kidney beans. You can use any beans, but we prefer these and tend to always have them on hand. Add them to the cooked onion mixture. Finally add in the spicy red pepper flavoured diced tomatoes and frozen corn. Bring to a simmer and add the cooked quinoa. This is where I would taste and adjust the seasoning. If it tastes great then it is ready to serve, or add it to the rest of your meal.

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