Recipe: Vegetarian Black Bean and Quinoa Fiesta

Talk about a Vegetarian Delight!

Get ready for a nutritious and delicious explosion of flavor in your mouth. This is a new recipe I created last night that was so yummy I had to share! I can’t wait to eat the leftovers for lunch today! And it’s ready in less than 30 minutes!

Ingredients:

• 3/4 c. dry quinoa
• 3/4 c. 2% organic milk
• 3/4 c. water
• 2 tsp. organic butter
• 1 tsp. garlic infused oil (you could use 1 tsp. olive oil and 1 minced garlic clove)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 organic leek (white and light green portion only)
• 1 can organic black beans (about 10 oz.)
• 3 oz. feta cheese crumbles (1 good size handful)
• 2 organic roma tomatoes, chopped
• sour cream and paprika to top
• 1/2 avocado, sliced

Instructions:

1. Prepare quinoa: combine water, milk, and quinoa in a medium pot and bring to a boil; reduce heat to low and cover, simmering for 15 minutes (until moisture is absorbed).
2. Heat large saute pan with butter and garlic oil. Slice leeks into strips or rounds and add to pan. Sautee with salt and pepper.
3. Drain black beans and add to cooked leeks.
4. Add feta cheese and stir till beans are warm and feta is melted into mixture.
5. Add diced tomatoes and warm through.
6. Serve black bean mixture over the quinoa; top with a dollup of organic sour cream and avocado slices; sprinkle with paprika. Goes well with all natural tortilla strips and Publix Greenwise Organic Salsa.

Servings: 2 good source dinner portions or 4 side dish portions (in case you want to serve tacos, grilled chicken or steak strips on the side).