black bean

Southwest Quinoa Salad

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This recipe is one of my all-time favorites, partially because it's completely fool proof, but mostly because it's so delicious. Bonus: it's packed with fiber and protein and serves as a standalone meal, or as a side dish to a larger meal. I like to make a big portion of this in the beginning of the week and keep it on-hand in the fridge all week long. Note: if you want to make a larger portion, just double (or triple) the ingredients below. 

Ingredients (serves 2-3):

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  • 1 cup quinoa, dry
  • 3/4 cup organic canned black beans
  • 3/4 cup organic canned corn 
  • 1 cup grape tomatoes, halved 
  • 1/2 cup feta cheese, crumbled 
  • 2 whole, organic eggs 
  • 2 limes, for juice 
  • chili lime seasoning, to taste
  • smoked paprika, to taste 
  • sriracha sauce, if desired 

Directions:

  1. Cook quinoa according to instructions on box. Once cooked, set aside in bowl to cool. 
  2. Combine quinoa, tomatoes, corn, feta and black beans together in bowl. Add paprika and chili lime seasoning, according to desired taste. Squeeze juice of 2 limes. Mix ingredients together until contents appear evenly distributed. 
  3. You may poach, fry, or scramble egg to top quinoa salad. Note: Add egg right before serving. 

Black Bean Pasta

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You've tried our spaghetti squash, you've made our zoodles for dinner... but you have yet to try our latest "pasta" concoction: black bean pasta! These noodles are made from just black bean flour - no additives, preservatives, or artificial ingredients. Why are we so excited? One serving of this deliciousness has 15 grams of fiber and 14 grams of protein! Yes, we just gave you your next #meatlessmonday meal. Our recipe below calls for three simple main ingredients, but as always, feel free to add in your favorite veggies! 

Ingredients (serves 1): 

  • 3/4 cup black bean pasta (dry)
  • 1/4 cup parmesan, shredded
  • 1/4 cup yellow onions, diced 
  • 1 tablespoon extra virgin olive oil 

Directions: 

  1. Bring ~2 cups of water to rolling boil. Add dry pasta and stir gently. Return heat to medium boil and cook 8-10 mins, or until al dente.
  2. On another pan, sauté onions with olive oil, until they turn golden brown.
  3. When pasta is cooked, drain water and place in bowl. Add parmesan (fresh off the stove is best, to allow cheese to melt), and add onions. 
  4. No sauce needed! However, feel free to add your favorite tomato sauce or any other veggies! 
  5. ENJOY!