I can’t believe that it’s already starting to feel like summer! Today the temp was upwards of 25C and I felt like no matter what I do I am constantly damp. I feel like I’m back in SoCal for crying out loud! And worst of all: we have no air conditioning. I woke up so early because the sun was just beating down through our bedroom window. It’s the season for light eating that’s for sure! I know I definitely don’t want to be walking around in the sweltering sun with a belly full of heavy food. So I’m trying to make much lighter meals meaning lots of fresh, bright flavours (aka the best things ever)! Expect lots of seasonal produce, citrus, and dark leafy greens everywhere. I’m also currently stuck on throwing quinoa in just about everything after C’s sister reminded me my love of quinoa with some really yummy quinoa burgers (note to self: get this recipe from her).
This is also the time we decided to go on a major health kick and I’m crossing my fingers that this sticks for good this time. I think it’s much easier to be healthy when you’ve got a good team to back you up so, me and C are in this together! We’re eating strictly whole foods, calorie counting, and working out at least 3 times a week. As well as getting some fantastic use out of our new Ninja Professional blender! Expect some smoothie recipes in the future 🙂 That being said, I will include the calorie count to these lighter recipes in case you want to hop on board the health conscious train!
This meal reminds me of a staple that I used to cook for myself when I was in university and first discovered quinoa. Except that dish had like 3x as much quinoa and the only seasoning I put in there was whole lot of cheese (not doing that anymore that’s for sure!). So I think of this as the more grown up version than the one I made to munch on in the Irving K Barber Library between classes.
Admittedly it’s not anything beautiful, and you won’t find this on a high end menu. BUT I think it’s a great everyday meal and it tastes pretty good, too. So that being said, I didn’t take many pictures of it since it’s just a pan.. filled with.. vegetable stuff, basically. How elegant.
As always, feel free to substitute and play around with this. I strongly encourage you all to buy fresh, local produce whenever possible so use whatever may be in season near you! I imagine that tomatoes, spinach, kale, and fresh basil would also be fantastic in this.
Quinoa and Black Bean Skillet
4 Servings (About 215 Cal/serving). Ready in 20 Minutes.
- 5 large, white mushrooms (or your favourite kind- 2 portobellos would be great!), sliced
- About 10 spears of asparagus, chopped
- 1 yellow onion, chopped
- 1 medium zucchini, chopped
- 1 small red bell pepper
- 5 cloves garlic, minced
- 1/2 cup corn kernals, or the amount from 1/2 cob
- 2/3 cup black beans (canned or prepped dried beans)
- 2/3 cup raw quinoa
- 2 T soy sauce
- 1 t vegetable bouillon
- Juice from 1/2 of a lemon
- 1 t cumin
- Black pepper to taste
- In a pot over medium heat, add the onion, 2 cloves of garlic, bouillon, and 1 T water. Cook until aromatic, then add the beans, quinoa , and 1 & 1/3 cup water (or whatever your quinoa package says). Cook until quinoa is tender.
- In a pan add all the vegetables, reserving the zucchini (or else it’ll get too mushy), add another tablespoon of water and sautee until almost cooked through. Add the zucchini, cumin, and black pepper. Cook until zucchini has reached desirable consistency. If this finishes before your quinoa (about 15 minutes) then keep it on low heat, or remove from heat and cover.
- When the quinoa is cooked, fluff the quinoa and bean mixture with a fork and add to the vegetables. Remove from heat. Add lemon juice and soy sauce, let sit 5 minutes, then serve.