I am a fan of quinoa, the rest of my family not so much. I tried coming up with ways to fix it so that the kiddos wouldn’t complain much. The way to their hearts, or stomachs as the case may be, is definitely fruit. I already planned on using some black beans I made earlier with peppers from the garden and decided pineapple was the way to go.
Quinoa is perfect for me. It is a great source of both protein and fiber. Add the black beans and I have a super fiber packed meal! Plus it is so incredibly easy to make, I am definitely thrilled about having a quick meal to fix!
The boys are not huge fans of tomatoes, but I put them in anyway. I love them and it adds to the color palette. Besides, they still need to try things even of they don’t like them! Overall it was successful, the kids only complained a little bit, mostly because they were tired and grumpy! I hope you enjoy it as much as we did.
Black Bean and Pineapple Quinoa
1 c. quinoa
2 c. water
1 can (8.75 oz.) corn, drained
1 1/2 c. black beans
1 1/2 c. diced pineapple
1/2 c. grape tomatoes, quartered
1/4 c. red onion, chopped
3 Tbs. mint, chopped
Lemon, juice and zest
Orange, juice and zest
1/4 c. olive oil
1 Tbs. honey
3/4 tsp. cumin
Pinch of salt
Place the quinoa in a strainer and run cold water over it, this helps cut the bitter taste. Place the quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook 15-20 minutes until all liquid is absorbed. Place the cooked quinoa in a bowl and allow it to cool.
Once the quinoa is cooled add the corn, black beans, pineapple, tomato, onion and mint. Stir all together.
To make the dressing place the lemon juice and zest, orange juice and zest, olive oil, honey, cumin and salt in a jar. Shake well. Pour over the quinoa and stir. Serve at room temperature or cold.
Yields 4-6 servings