Quinoa Rice with Black Beans & Cilantro Lime Seasoning
- 2 cups organic brown rice
- 1-2 cups white or black quinoa
- 2 cups black beans, soaked overnight
- 1 cup chopped fresh cilantro
- 1 1/2 cup chopped red kale
- 1 cup diced carrots
- 1 garlic bulb, chopped or minced
- 2 TBSP paprika, divided
- 2TBSP cumin, divided
- 1 lime
- Salt & pepper to taste
- 2 TBSP olive oil (optional)
Prep time 20 minutes. Cook time: 30-45 minutes.
Cook black beans according to package directions adding carrots, garlic, kale, paprika, cumin, salt and pepper, and olive oil on medium heat 25-30 minutes. Black beans should remain al dente (slightly firm).
Cook rice and quinoa in same pot, according to package directions. If quinoa calls for less cook time, add at the appropriate time.
For rice mixture: In the final 10 minutes of cook time, add paprika, cumin, salt and pepper to taste, and squeeze in juice from entire lime. Add chopped cilantro and mix well before serving. (Cilantro loses some flavor in cooking- if you want a bolder taste, add near the end of cook time. For a subtler taste, add with spices earlier).
Top rice mix with bean mixture before serving. Add a dollop of sour cream or Cilantro Lime Sour Cream below:
Easy Cilantro-Lime Avocado Sour Cream: In a mixer, pulse for 10-15 seconds in intervals to incorporate ingredients: 2 cups sour cream, 1 mashed ripe avocado, 1-2 tsps olive oil, 1/4 cup finely chopped cilantro, salt and pepper to taste. Add 1-2 to drops lime essential oil or 1-2 tsp lime juice, depending on your preference for lime flavor.
Serve with grilled or baked Tilapia or Salmon.
Serve on fresh organic greens with kale for a protein packed salad.
Add inside enchiladas or burritos prior to cooking.