Jazz up ordinary quinoa with this luscious recipe! Rice and peas (rice and beans) are a traditional Caribbean side dish and this is just a higher protein version of that. Great served as a bed for jerk chicken or any other saucy meat, or simply on it’s own! I used red quinoa for this colorful photo but you can substitute regular white quinoa as well. High in fiber, protein and vitamins, this is the perfect dish.
INGREDIENTS
- 1 cup quinoa
- 14 oz can kidney beans, rinsed and drained
- 14 oz can coconut milk (regular or light)
- Additional water to bring the coconut milk up to 2 cups
- 1 mango, diced (save a bit for garnish at the end)
- 1 clove garlic, minced
- Pinch Kosher/sea salt
- Fresh black pepper to taste
- Green onion for garnish, optional
PREPARATION
STEP 1:
Add the quinoa, beans, coconut milk, water, mango, garlic and seasoning to a sauce pan.
STEP 2:
Bring to a boil over high heat, lower the heat to low and cover, leaving the lid ever so slightly lifted on one side.
STEP 3:
Cook for 20 minutes until the liquid is gone and the quinoa is light and fluffy. Fluff with a fork and serve.
Food photography by Audra Mulkern