Quinoa with Asparagus & Black Beans - Quinoa Fridge Clean Out #1

I love Quinoa. It's far under utilized. This needs to change! It's so good and HEALTHY to BOOT!! We like things spicy around this house, so feel free to reduce the chilies (fresh and dried) if you desire.

I was inspired by this recipe over at Food52.

This is version #1 for March is Coffers Clean Out Month. I'd say you could substitute blanches peas, pea pods, green beans and many other vegetables for the asparagus if it's not what you have left in your fridge.

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Serves 4

Ingredients:

1/2 cup quinoa

1 cup water

juice of one line

zest from 1 lime

5-7 spears cooked asparagus, chopped (I'd have added more but it's what was left in the fridge!)

Kosher salt

1 teaspoon cumin

1/2 teaspoon chili powder

2 dried birds eye chilies, chopped

2 fresh thai chilies, chopped

1/4 cup extra virgin olive oil

2 scallions, white and green part chopped

1/4 cup roasted red peppers, chopped (it's what I had left in the fridge)

1/2 cup fresh yellow bell pepper, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/2 cup black beans (you can use more if you like, this is what I had left after making the Beany Egg Tortillas)

Put quinoa and water into a small pan and bring to a boil. Once boiling, cover and turn heat down to simmer for about 15 minutes until most all water has been absorbed. Fluff up with a fork and spread into a bowl to cool. (You can put it into the fridge to help cool down.)

In a large bowl, mix the spices, chilies, lime zest and lime juice. Mix in the olive oil until well blended.

Stir in the asparagus, beans, cilantro and scallions.

I served it on top of mixed salad greens aside the Sour Cream Chicken Quiche. Perfect!

Printable version of Recipe