Black Bean and Quinoa

What tricks or lessons have you learned in your cooking experience?  One that continues to elude me is planning the size of the pot or pan I will use.  Don’t underestimate the volume of this one. You’ve been warned…. 😛


  • ½ cup black beans
  • 1 cup quinoa
  • 1 can chicken broth (14.5 oz)
  • 1 garlic clove, thinly sliced
  • 1 tbsp oil oil
  • 1 ½ cups chopped kale
  • ¼ cup of water
  • 1 can diced tomatoes, ½ drained
  • ¼ tsp cumin
  • ¼ tsp cayenne pepper
  • Kosher salt and pepper to taste

Steps (kale recipe adapted from Bobby Flay site)

  1. Combine quinoa and chicken broth and bring to boil, simmer
  2. In a large, deep pan, heat olive oil on medium
  3. Add garlic and saute until slightly brown
  4. Stir in kale and water
  5. Cover and cook on med-low heat until bright green, uncover and turn up heat to med-high to cook off water
  6. Add tomatoes, beans, quinoa, spices, cover and simmer on low for 5-10 min
  7. Garnish with cheese (I’d recommend feta) if desiredIMG_20160106_173852840.jpg

Serves 4!


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