Spicy Black Beans and Quinoa

Spicy Black Beans and Quinoa

Ingredients

1/2 cup dry quinoa
1 cup water

2 slices applewood smoked bacon, chopped
1 bell pepper, finely chopped (I used a combination of red, yellow and green pieces)
1/2 large yellow onion, finely chopped
3 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 tablespoon oregano (I use Mexican)
1/2 tablespoon chile powder (I use New Mexican)
1/2 tablespoon Kosher salt
1 cup chunky salsa (I use Pace hot; use mild if you prefer)
1 can seasoned black beans (unrinsed)
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped

Method

Combine the quinoa and water in a small pot. Bring to a boil, then reduce heat to low and let simmer for 12 to 15 minutes, until the liquid has been absorbed and the quinoa can be fluffed with a fork.

Heat a deep 10-inch skillet over medium. Add the chopped bacon and saute until browned and cooked through.

Add the bell pepper, onion, garlic, cumin, oregano, chile powder and salt and cook until vegetables are soft, about 4 minutes. Add the salsa and black beans. Reduce heat to low and simmer for 10 minutes. If it starts to cook off too much or you'd like it saucier, add a quarter cup of water to the mix.

Add the lime juice and cilantro and stir to combine. Serve over the cooked quinoa.

NOTES

I made this simple bean skillet multiple times post-long runs and it's so blissfully nourishing to my body and tastes so delicious I had to save it as a permanent recipe. Worth noting:

1. This serves two hungry people for dinner or, in my case, one very hungry person for dinner with a slightly smaller portion for lunch.
2. This can easily be made vegan with the deletion of the bacon. Just use a teaspoon or two of olive oil to get things started instead.
3. This can also be made a full meat meal for the non-vegetarian in your life. For dinner for me and Steve I omit the bacon and make it with a side of seared-then-braised pork shoulder (and I'd like to try it with grilled chicken, too!):