|Black beans draining after being cooked.|
|Quinoa and beans mixed together.|
|Chopping some of the vegetables.|
|Chopped mushrooms prior to adding to the quinoa mixture.|
|The quinoa bowl is ready to sample!|
Lemony Vegetables and Black Bean Quinoa Bowl
1 cup quinoa
2 cups water
1 clove garlic, minced
1 tbsp honey
1 can of black beans, drained and rinsed OR 2 ½ cups cooked beans
1 green onion, chopped
5-6 mushrooms, chopped
handful of sugar snap peas, chopped
1 tsp cumin
2 tbsp olive oil
3 tbsp lemon juice
pepper to taste
To a medium size pot, add quinoa, water, garlic and honey. Cover and bring to a boil then reduce heat and let simmer for 15 to 20 minutes. Remove from heat, fluff quinoa with a fork and set aside to cool.
If using dry black beans, they will need to be soaked the night before. Cook one cup of dry black beans to make 2 ½ cooked beans. Let cool once the beans are soft.
Add the beans, quinoa, onion, mushrooms and sugar snap peas to a mixing bowl. Stir to combine. In a small bowl, mix the oil, lemon juice, cumin and pepper. Pour over the quinoa mixture and toss until combined. Serve cold or at room temperature. Serves 5 to 6.
Add ½ cup chopped toasted almonds to the mixture.
Other vegetables can be used such as steamed asparagus, red pepper, celery, or carrots.