Quinoa with Dried Apricots and Black Beans

The next time someone asks you, “Where do you get your protein?” you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!

INGREDIENTS:
1/2 C red quinoa, rinsed and drained
1/2 C regular quinoa, rinsed and drained
1 tsp Better than Bouillon paste
1-1/2 C water
1 C fresh cilantro, chopped
1 C green onions, sliced
1 C dried apricots, chopped
1/3 C pepitas (toasted pumpkin seeds)
1 15 oz can black beans, rinsed and drained
1/4 tsp salt
1/4 tsp lime juice
2 Tbs red wine vinegar
2 Tbs olive oil

DIRECTIONS:
In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.

Once the quinoa is finished, add it, along with the black beans to the bowl.

Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)

Quinoa with Dried Apricots and Black Beans

 

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The next time someone asks you, "Where do you get your protein?" you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!

Author: Epicurean Vegan

Ingredients

• ½ C red quinoa, rinsed and drained
• ½ C regular quinoa, rinsed and drained
• 1 tsp Better than Bouillon paste
• 1-1/2 C water
• 1 C fresh cilantro, chopped
• 1 C green onions, sliced
• 1 C dried apricots, chopped
• ⅓ C pepitas (toasted pumpkin seeds)
• 1 15 oz can black beans, rinsed and drained
• ¼ tsp salt
• ¼ tsp lime juice
• 2 Tbs red wine vinegar
• 2 Tbs olive oil

Directions

1. In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.
2. Once the quinoa is finished, add it, along with the black beans to the bowl.
3. Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)

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