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