November is officially here which means it’s time to break out all the healthy Fall recipes.
However, when you’re trying your best to avoid common food allergens and working to heal your body, it can be tough to find a recipe that can fill the void of some of your old go-to’s.
That’s where grains like Quinoa come in.
SO WHAT EXACTLY IS QUINOA?
Technically, it’s a seed.
Quinoa’s prepared and eaten in the same way you’d cook a grain like rice.
And even though it’s been eaten for thousands of years in South America, it’s only recently reached social media + superfood status in other parts of the world.
This super grain is packed with slow digesting carbs, protein, omega-3 healthy fats and fiber – it even has a ton of micronutrients like magnesium, iron and zinc.
What
YOU’LL NEED:
* 2 tbsp. of avocado oil
* 1/2 of a yellow onion, finely chopped
* 3 cloves of garlic
* 1 red bell pepper, chopped
* 1 cup of uncooked quinoa, soaked for 15 minutes
* 1 1/2 cups of vegetable broth
* 1 cup of salsa or more to taste
* 2 tbsp. of chili powder
* 1 tsp. of pink salt to taste
* 1 (15-ounce) can of black beans, drained + rinsed
* 1 medium sweet potato, chopped into 1-inch cubes
HOW TO MAKE IT:
1. Heat the avocado oil in a large pot over medium heat.
2. Add the onion, garlic and bell pepper (and jalapeno if adding) and saute, stirring occasionally until onion is translucent, about 3 minutes.
3. Stir in the Quinoa, broth, salsa, chili powder and pink salt and bring to a full boil. Cover and reduce heat to a simmer. Cook for 5 minutes before adding the black beans and chopped sweet potato.
4. Replace the cover and continue cooking until sweet potato and Quinoa are cooked through, about 10-15 minutes.
5. Stir well and taste for flavor.
Looking for a new breakfast recipe? Try our simple gluten + dairy-free pancake recipe for breakfast.
