Black Bean, Quinoa, Peppers & Onions
I love this Crock pot recipe because it is so versatile and I can make several meals out of the black beans. Black beans, quinoa and peppers one day, black bean soup and salad the next, black bean tortilla the third and a taco salad with black beans. I make this for the whole family and take out a portion for blending for tube feeding.
It is so important if you are a caregiver to a child or a loved one with a traumatic brain injury that you multiply your efforts while making food for the family and your brain inured loved one so that you are not over stressed making food for everyone. In my family I had to blend food for my brain injured child's feeding tube as well as make food
for myself (a vegan turned pescatarian) and a husband who ate meat and another child who ate cheese and dairy products. What makes this recipe so great is it can satisfy the whole family. My husband would add sausage to his portion and my youngest daughter would add Mexican cheese and sour cream to hers.
for myself (a vegan turned pescatarian) and a husband who ate meat and another child who ate cheese and dairy products. What makes this recipe so great is it can satisfy the whole family. My husband would add sausage to his portion and my youngest daughter would add Mexican cheese and sour cream to hers.
Ingredients
1 12 oz package dry black beans soak overnight in water
1 cup quinoa cooked in 2 cups water
1 medium yellow onion
3 peppers- red, green and yellow
1 32 oz vegetable broth organic low sodium by Pacific foods (or make your own)
1 teas red pepper flakes (or more if you like more kick)
3 Garlic
1 bay leaf
1-tab olive oil
Fresh cilantro
1/4 tea Himalayan pink sea salt
1/2 tea black pepper
1 12 oz package dry black beans soak overnight in water
1 cup quinoa cooked in 2 cups water
1 medium yellow onion
3 peppers- red, green and yellow
1 32 oz vegetable broth organic low sodium by Pacific foods (or make your own)
1 teas red pepper flakes (or more if you like more kick)
3 Garlic
1 bay leaf
1-tab olive oil
Fresh cilantro
1/4 tea Himalayan pink sea salt
1/2 tea black pepper
Directions
In the morning drain and rinse black beans and put back in pot and cover with vegetable broth, red pepper flakes, bay leaf, garlic and bring to a boil turn down to simmer.
Turn on crock pot to high with ½ cup water in the bottom
Transfer bean mixture to crock pot turn down to low and cook 6-8 hours on low
Cook quinoa according to package directions, set aside
Cook peppers and onion in olive oil until tender and onions are translucent
Serve beans over quinoa and top with peppers, onion and garnish with cilantro.
*You can go to my You tube channel by clicking below to see how to blend this recipe for a feeding tube. Make sure you check with your loved one doctor or nutritionist on the amount of calories, volume and salt you need to give your child or patient.
Serve with a vegetable salad with fermented beets.
In the morning drain and rinse black beans and put back in pot and cover with vegetable broth, red pepper flakes, bay leaf, garlic and bring to a boil turn down to simmer.
Turn on crock pot to high with ½ cup water in the bottom
Transfer bean mixture to crock pot turn down to low and cook 6-8 hours on low
Cook quinoa according to package directions, set aside
Cook peppers and onion in olive oil until tender and onions are translucent
Serve beans over quinoa and top with peppers, onion and garnish with cilantro.
*You can go to my You tube channel by clicking below to see how to blend this recipe for a feeding tube. Make sure you check with your loved one doctor or nutritionist on the amount of calories, volume and salt you need to give your child or patient.
Serve with a vegetable salad with fermented beets.