Quinoa, Black Beans and Garden Salsa with Avocado
The following yields two adult dinner servings and a hearty lunch for one.
quinoa - 1 cup, rinsed well
2 cups water
1 vegan bouillon cube
put everything in a medium saucepan and bring to a boil over medium heat.
reduce heat and cover, simmering until all liquid is absorbed - 15-20 minutes.
black beans - 1 15oz can
1/2 tsp cumin
dash salt
dash chipotle
1/4 tsp chili powder
put everything in small saucepan and heat over low, until bubbling
garden salsa
1 cup mixed tomatoes, small dice (we used little yellow pear/cherry guys quartered and an amish paste with its guts removed)
1/2 jalapeno, minced
2 tsp red onion, minced
1 tbsp lemon juice
dash salt
1/4 cup chopped cilantro
1/2 avocado, diced
1 tsp oil, like sunflower or safflower
mix everything together and let it marinate together while beans and grains are cooking.
plate and devour, giving thanks for the last remnants of the summer bounty on a cold autumn night. mmm, stick it in my yum!
I also made a side of roasted butternut squash which I'm enjoying as a dessert.
Peel (carefully) and cube a butternut squash, discarding the seeds. Preheat oven to 350 degrees. Place squash in glass 13x9 baking dish and toss with some oil and a bit of sea salt. Roast for 30-45 minutes, turning once or twice, until squash starts to caramelize a bit. Serve with a sprinkling of coarse demerara sugar or maple syrup. Looks like sunshine, and tastes like pie. YAY!
