black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian
I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.
This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!
Quinoa and Black Beans with Pomegranate Salsa
For the salsa:
- 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
- 1 jalapeno pepper, seeds and membranes removed then minced
- 1 tsp ginger, minced
- 1 cloves garlic, minced
- 1/2 tsp ground cumin
- Juice from 1/2 lemon
- 2 tsp olive oil
- Salt and pepper to taste
Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.
For the quinoa and black beans:
- 1 cup cooked quinoa
- 1 tsp olive oil
- 1/4 onion, chopped
- 1 clove garlic, roughly chopped
- 1 can or 1 1/2 cups cooked black beans
- 1 tsp crushed red pepper
- Salt and black pepper, to taste
- 1/4 cup feta, crumbled
In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.
Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.