Betsy actually had this on her Meal Plans document, which I look at from time to time for ideas, under the stuff to try section.  I made it a month ago or so and it was delish!  I’m putting it on here, in hopes that you will all make it.  Caution:  it makes quite a large amount!  You could almost halve the quinoa and do 1 bell pepper and a whole can of beans (can’t really halve a can of beans!), and halve everything else.  I like making ours with lots of chili powder and cayenne, because we like it with some kick!  Also, I cook the pepper for longer than she says to, but still leave them with some crunch.

 

This is a vegetarian meal, but apparently quinoa is one of the “grains” (actually, it’s a seed…) out there.  It’s full of complete protein, meaning it has all nine amino acids.  So what if Will and I get nerded up about these things? Anyway, you don’t miss the meat on this one at all!

 

• 1 cup quinoa
• 1 red onion, chopped
• 3 cloves garlic, minced
• half a red bell pepper, chopped
• half a green bell pepper, chopped
• half a yellow bell pepper, chopped
• 1 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1-2 teaspoons chili powder, depending heat preferences
• dash cayenne pepper
• 1 -15 ounce can black beans, drained
• 3/4 cup diced tomatoes (fresh or canned)
• 2 limes
• salt and pepper, to taste
• 6-8 ounces baby spinach
• 1 bunch cilantro
• 1/3 cup cheddar or feta cheese
• 1 avocado, diced

Cook the quinoa according to package instructions.

Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.

Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.