This bowl has a little bit of something for everyone.
It’s full of fresh seasonal ingredients (like fresh herbs and peaches), and only requires a bit of stovetop cooking. Just under 15 minutes to cook this quinoa! You couldn’t get too much faster than that.
Plus, it’s fun to say (KEEN-wah). I have a feeling kids might find this uber-nutritious grain something of a novelty. (I know I would have. It’s kind of like a natural funfetti.)
But the best part, at least to me, was that while it only took about 30 minutes to prepare, it was totally delicious! There’s a lot going on here – sweet peaches, spicy jalapenos, crunchy green onions, savory beans, fluffy quinoa…the mix of tastes and textures kept us coming back for more!
This is a wonderful option for a quick summer weeknight meal. But don’t stop there! It would be perfect for guests – pair it with a salad (and perhaps this dessert?). I’m already thinking of trying a version with sweet potatoes or butternut squash for the winter.
You can get pretty creative on this one – let us know if you give your own “bowl of goodness” a try!
Black Bean and Quinoa Bowl with Peach Salsa
Serves about 4
Notes: You can now find quinoa at many grocery stores, especially bulk food stores. The package directions generally indicate to cook the quinoa with 2 cups water for every 1 cup quinoa, but this tends to make the quinoa a bit waterlogged. We found the ratio of 1 1/2 cups water for 1 cup quinoa to make for a fluffier texture.
What You Need
2 cups quinoa
1 recipe peach salsa
2 cans black beans
6 to 8 green onions (one bunch)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Fresh ground pepper
What To Do
1 Cook the quinoa: Rinse the 2 cups quinoa and drain completely. Place quinoa in a saucepan with 3 cups water and a few pinches kosher salt. Bring to a boil, then reduce the heat to very low, cover the pot, and simmer for about 13 to 15 minutes, until the water has evaporated. Turn of the heat and let sit covered to cool for about 5 minutes. Then fluff the quinoa with a fork, and add some salt and pepper to taste.
2 While the quinoa cooks, prepare the peach salsa.
3 Prepare the beans: Drain and rinse the beans. Chop the green onions. Mix the beans and onions with 1/2 teaspoon cumin,1/2 teaspoon chili powder, about 1/4 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings if desired.
4 When the quinoa is finished, dish the quinoa into bowls, and top with the black bean mixture and peach salsa.