Let’s dress up the regular rice and beans dinner staple by switching up the rice for quinoa and adding lots of goodies to the beans, shall we?
Healthy, filling, easy, delicious.
This one is going to be a new weekly staple for sure.
Ingredients
1 cup quinoa
1 can black beans, drained and rinsed
1 small can corn
1/2 red onion, chopped
2 handfuls baby spinach
olive oil
3 Tbsp salsa
Instructions
In a small saucepan, bring 1 cup quinoa and 2 cups water to a simmer and let cook for 15 minutes or until the water is mostly absorbed. In a large skillet, cook chopped red onion in a tablespoon of olive oil over medium high heat until slightly softened. Add black beans, corn, and spinach and lower heat to low. Mix in spinach to encourage wilting. Serve over cooked quinoa with spoonfuls of salsa.
Enjoy!
An Imperfect Vegan 