Winter Black Bean and Quinoa Pilaf Recipe

You Will Need

• A steamer (electric or stove-top)
• A sauce pan
• A frying pan
• A 2L serving dish or mixing bowl

Ingredients

• 2C Quinoa, well rinsed (NOTE: Quinoa must be rinsed a couple of times to wash away its bitter coating – just trust me on this)
• 1 Tin (or 1½ C, cooked) black beans, well rinsed
• 2 C winter squash, diced
• 1 Head of broccoli, chopped into one inch pieces
• 10 Large dried shiitake mushrooms, scrubbed and reconstituted
• 2 Tbsp sesame seeds
• 2 Cloves of garlic, minced
• 1 Leek, diced (white aspect only)
• 2 Tsp curry powder
• 1/2 Tsp each salt and black pepper
• Pinch cayenne pepper (to taste)
• 2 tbsp sesame oil

Preparation Instructions

• Rinse the quinoa and add it to boiling salted water (ratio is 2 part water to 1 part quinoa) to simmer, covered, for half an hour.
• While the quinoa is cooking, dice the squash and the broccoli and steam (15 minutes) in the steamer.
• Scrub and reconstitute the dried shiitake mushrooms, then cut them into slivers.
• Add the sesame oil to the frying pan.
• Mix the black beans, the slivered mushrooms, the minced garlic, sesame seeds, diced leek, herbs and spices to the frying pan and sauté on low heat for five to ten minutes.
• Mix the quinoa, the bean mixture, and the steamed vegetables together in the serving bowl.

Serve hot, as a main dish or a side.  Garnish, if you’re inclined, with a dollop of yoghurt.

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Chiara Bradshaw

Chiara Bradshaw has been writing for a variety of professional, educational and entertainment publications for more than 12 years. Chiara holds a Bachelor of Arts in art therapy and behavioral science from Mount Mary College in Milwaukee.