Wednesday, June 4, 2014

Red Inca Quinoa & Bean Pilaf

Make a delicious vegan taco for Meatless Mondays…or any day, with Red Inca Quinoa & Bean Pilaf. Add some guacamole, pico de gallo and cooked cubed sweet potatoes. Spoon it all inside a warm corn tortilla. Oh yes…it's good!

Red Inca Quinoa & Bean Pilaf            6-8 Servings
2 cups Red Inca Quinoa
4 cups broth or water (I used chicken broth in this recipe) Vegetable broth for vegans.
1 lg. onion chopped 
1 Tbsp minced garlic
1 Tbsp olive oil (use broth for fat free pilaf)
3/4 tsp salt
1/8 tsp pepper
1 tsp cayenne pepper
1 tsp coriander leaf
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed

Saute onions and garlic in olive oil in a large skillet. Add quinoa, broth, and spices. Mix well. 
Bring covered mixture to a boil, reduce heat and simmer 25 minutes.  Stir in drained beans, cover, and continue cooking about 5 minutes. Beans should be hot.

Serve as a side dish...

                       in tacos…

                                                         or with greens…sautéed kale is shown here.

I like to add the left-over quinoa pilaf to my  green salads, it makes a nice hearty lunch or dinner. Add some dried cranberries, pumpkin seeds and sliced grapes too.

This pilaf if divided into 6 servings will count as 5 weight watcher points, and if divided into 8 servings will count as 4 weight watcher points. You could reduce points further by using 1/2 Tbsp olive oil or none, sautéing onion and garlic in a small amount of broth.


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