Hooray, another Jean’s Kitchen original!! I made this up yesterday morning while scrambling to make something to take to work for lunch. I have a terrible tendency to just throw things together without measuring, so I’ve done my best to get the quantities right for you. This was delicious and super filling. Took it for lunch to share with the girls (aka the other dietitians) and it was a hit with them, too!
Makes 2 hearty servings.
1/2 cup uncooked quinoa 1/2 cup enchilada sauce
2 cups low-sodium vegetable broth 2 tsp garlic powder
1 cup cannellini beans 1 tsp chili powder
1/2 onion, chopped 1/2 tsp cumin
1 bell pepper, chopped 1/4 tsp cayenne pepper (optional)
1 roma tomato, chopped 1/2 cup cilantro, chopped
Cook quinoa (using broth instead of water) according to package directions. Meanwhile, heat 2 tsp olive oil in a pan. Add onion and saute until translucent, about 3 minutes. Add peppers and all seasonings except cilantro and mix well. Saute an additional 2 minutes, then add the beans, tomato, and enchilada sauce. Simmer on medium heat for 10 minutes. Remove from heat and stir in cilantro.
Place quinoa into the bottom of a bowl. Pour bean mixture on top. Top with additional cilantro and chopped avocado, if desired.