Quinoa, Brown Rice and Black Beans

Loaded with protein and yummy veggies, this is one of my new favorite go-to’s.  Simple to make and you can add whatever veggies you choose – I had colored bell peppers, tomatoes and onions in my fridge so that’s what I went with today.

Here’s how I made it:

Soak 1/3c Quinoa in some warm water for about 20 minutes.  This helps the seeds cook easier and softer.

Also soak 1/2c Brown Rice for 20 minutes.  Brown Rice can be tough to cook as it usually takes longer than white rice to make but if you soak it first, it comes out really nice and soft.

Finely Dice colored Bell Peppers, Tomatoes, Onions and a couple of cloves of garlic.

In a nonstick pot, heat oil and ad the cumin.   Add the onions. garlic, tomatoes, bell peppers and mix well.

Cook for 5 minutes, then add in the quinoa, rice and black beans.  Add some salt, pepper and just a touch of hot sauce – it adds that magical touch!   Add the water and bring to a boil.  Cook for about 30 minutes or until the rice is tender.  

Just before serving, squeeze some fresh lemon juice over the rice.  The extra zing tastes really good!  There you have it!  This is a great make ahead recipe and perfect for the fall.

Here’s the recipe all in one spot!

Ingredients:
½ c diced onions
½ c diced tomatoes
1c diced bell peppers (I like to include a variety of colors)
1 can (14oz) black beans, drained and rinsed
1/3 c Quinoa
½ c Brown Rice
1 tsp cumin
1 Tbsp Olive Oil
Salt to taste
Black Pepper to taste
1 tsp, freshly squeezed Lemon Juice
2 c Water
a couple dashes of hot sauce

Instructions:
Soak quinoa and brown rice in warm water for 20 minutes.
In a nonstick pot, heat oil and add the cumin.   Add the onions. garlic, tomatoes, bell peppers and mix well.
Cook for 5 minutes, and then add in the quinoa, rice and black beans.  Add some salt, pepper and the hot sauce.
Add the water and bring to a boil.  Cook for about 30 minutes or until the rice is tender.
Just before serving, squeeze some fresh lemon juice over the rice.