This week, I went “rogue” and decided to invent my own quinoa recipe. Packed full of some of my favorites – black beans, mango, green beans, bbq, feta and quinoa – this recipe is great when cooking for a group, or portioning into individual tupperware containers for workweek lunches.
I know what you’re thinking – BBQ sauce and feta? Sounds weird, but trust me…it works.
BBQ Black Bean, Mango, Green Bean & Quinoa
Serves 6
- 15-ounce can black beans, no salt added, rinsed and drained
- 1 cup quinoa
- 1 cup frozen corn
- 1 package green beans, steamed in microwave & chopped into bite-sized pieces
- 1 cup chopped fresh mango
- Juice from 1 medium lemon
- 1 1/2 tbsp extra virgin olive oil
- 5 tbsp BBQ sauce
- Salt & Pepper to taste
- 5 oz crumbled cheese – e.g. feta
Start by making the quinoa. I always recommend following the directions on the package, but my usual is one cup quinoa for two cups water. Bring the quinoa to a boil and then put on a low/medium simmer until the water has evaporated.
While the quinoa is cooking, steam the green beans in the microwave or stovetop. Allow the green beans to cool and then chop them into bite sized pieces.
Then, separately steam the corn on the stovetop or microwave. Allow to cool.
Next, chop one fresh mango. Set aside.
Once the quinoa is finished, combine with the lemon, extra virgin olive oil, coriander, bbq sauce, salt and pepper. Incorporate veggies and fruit one by one and stir. Add in the feta last.
Then, enjoy! This can easily be re-heated throughout the week, but won’t last longer than one week. To turn this into a heartier meal, add spinach or kale, top with one egg, a bit of chicken or ground beef. This is a great way to make a vat of food more exiting throughout the week – especially if you’re cooking for one.
Nutritional Stats Per Serving: Kcal: 337, Fat: 11g, Sat Fat: 4.2g, Cholesterol: 21mg, Sodium: 458mg, Potassium: 367mg, Carbs: 51g, Dietary Fiber: 8g, Sugars: 11g, Protein: 13g