Easy Weeknight Dinners
Andrea’s Favorite Quinoa Bowl
Total time: 25 minutes
* 1 C Red Quinoa
* ½ C free range chicken broth
* 1 14.5 oz. can diced tomatoes
* 1 can black beans
* 1 bell pepper (any color)
* bunch of organic kale
* drizzle of asian BBQ sauce (Andrea loves San-J Gluten-Free Asian BBQ)
* coconut oil
Prepare quinoa in a medium size pan by adding the quinoa, ½ cup chicken broth and the whole can of tomatoes including the juice. Let the cook for around 20 minutes, or until fully cooked. Fluff the quinoa occasionally.
Pour black beans into a small pan and keep on low heat to warm up. (Andrea sprinkles a bit of garlic salt in for extra flavoring).
Meanwhile, heat a frying pan to medium heat. Add 2 tbsp. coconut oil and allow to melt. Add chopped up bell pepper and 2 generous handfuls of washed kale into pan. Let cook until kale is wilted and bell peppers have a bit of brown, stirring often. (average 15 minutes).
To serve, scoop a generous portion of quinoa into bowl. Cover with a layer of black beans. Top with the kale and bell pepper mixture. Finish with a drizzle of asian BBQ.