Yes, you read that right. Eclectic mix huh!
I put a call out on my Facebook page asking my lovely readers to tell me what ingredient they wanted me to focus on for my next recipe feature (which will be the 3rd Friday of every month for those of you keeping track!) Beans was pretty much the hot-ticket ingredient that everyone wanted recipes for. Quinoa was also up there and then there was a request for mint and chocolate. I figured why not? I love beans and could write a novel with all of my favorite recipes so that is easy. I have a couple of great quinoa recipes. And why not throw in something with mint and then another something with chocolate!
On to some of my go-to recipes. Hopefully you enjoy these as much as I do!
Quinoa and Black Bean Salad
- 1 teaspoon olive or coconut oil
- 1 small onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 3/4 cups homemade broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 3 cups black beans, cooked and drained then cooled
- 1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat.
- Stir in the onion and garlic, and sauté until lightly browned.
- Mix quinoa into the saucepan and cover with broth.
- Season with cumin, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil.
- Cover, reduce heat, and simmer about 15-20 minutes, until liquid is absorbed and quinoa is cooked.
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
- Mix in the black beans and cilantro.
- Chill in the refrigerator for at least 2 hours before serving.
- I like to serve it with a little dollop of fresh sour cream.
White Bean and Kale Salad
Yield 4 servings
- 1 cup great northern beans, soaked overnight in 1 quart water
- ½ medium sweet onion, cut into thin half-moon slices
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 6 cups coarsely chopped kale or collard greens
- 2 tablespoons currants
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon crushed red chili pepper
- Ground black pepper to taste
- Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes.
- Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
- Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching.
- Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking.
- Just before removing kale from pan, add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl.
- When beans are tender, remove from heat, drain, and place in refrigerator to cool.
- Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion.
- Add black pepper and additional salt to taste.
Collard greens can be substituted.
Quinoa and Mushrooms
- 1 cup quinoa
- 2 cups homemade stock
- 1 1/2 cups chopped mushrooms (any will do but I like to mix portabella, crimini and shitaki)
- 2 large shallots sliced
- 2 tablespoons sliced scallions
- 2 tablespoons butter
- Soak quinoa for 30 minutes in water.
- Strain and toss in frying pan on medium heat with 1 tablespoon of butter to lightly toast.
- Transfer to pot and add the stock.
- Cook according to directions on the package.
- In the meantime sauté the mushrooms and shallots in the other tablespoon of butter until most of the moisture has been removed. Add to the cooked quinoa.
- Top with a few scallions.
Baked Beans with Mint, Pepper, and Tomatoes
I kid you not – this recipe is amazing!
- 1 pound pinto beans, rinsed, picked over and soaked, in 2 quarts water overnight
- 1 dried or fresh hot red chili pepper (if you like a little heat)
- Sea Salt
- 2 medium onions, chopped
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves, minced or pressed
- 2 red bell peppers, chopped
- 2 teaspoons smoked paprika
- 1 14-ounce can chopped fire roasted tomatoes with juice (I rarely suggest canned goods, but this really makes the recipe)
- 2 tablespoons tomato paste
- Freshly ground pepper
- 1/4 - 1/3 cup chopped fresh mint, plus additional for garnish
- Drain the beans over a bowl and use the soaking water for cooking.
- Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven.
- Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact.
- Stir in salt to taste.
- While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables.
- Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned.
- Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant.
- Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes.
- Remove from the heat, and add this mixture to the beans.
- Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
- Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce.
- Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary.
- Garnish with additional mint and serve, or allow to cool and serve warm.
Quinoa & Bean Burritos with Red Cabbage and Apple Slaw
- 2 teaspoons cumin seeds
- 1 teaspoon coriander (cilantro) seeds
- 1 teaspoon paprika
- 1-2 tablespoons olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 cups cooked pinto or black beans
- 1 cup quinoa
- 3 cups homemade stock
- 1 cup fresh mint, roughly chopped
- 1 ½ cups red cabbage, shredded
- 1 red apple, diced
- ¼ cup raisins
- 1 juicy lime, juice only
- ¼ cup yogurt (not greek)
- ½ cup fresh coriander, roughly chopped
- Dry roast the cumin and coriander seeds over a medium heat for a few minutes until fragrant but be careful not to burn them. Grind the roasted seeds until they form a coarse powder.
- Heat the olive oil in a deep heavy based frying pan, fry off the spices including the paprika for 30 seconds add the onion and continue to fry over a medium heat adding the garlic after 1-2 minutes.
- Adding a little dash of stock to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavors develop.
- Add the remaining stock and bringing to a gentle simmer cook the quinoa for 15 minutes over a low heat until tender and liquid absorbed.
- Whisk the lime juice with the yogurt adding salt and pepper to taste.
- Toss all the ingredients together including the dressing until well combined.
- Chill for 30 minutes.
- And then…make your burrito! Take a tortilla, spread some cabbage and apple slaw on it, add the beans and quinoa then topped with your favorite salsa. I find that green salsa taste the best!)
Want another great recipe using quinoa and chocolate? Check out my Quinoa Chocolate Cake! And don't forget the post I wrote with 4 delicious and healthy Bean Fudge recipes! And for another treat, why not try Bean Pie!