Rainbow Quinoa with Black Beans & Summer Vegetables

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Yield:    4 servings                            

3/4 cup           Quinoa
1-1/2 cups     Water
1 Tbsp            Olive oil
½ each           Onion, diced
2 cloves         Garlic, chopped
To taste          Coriander, toasted and freshly ground
1 each            Zucchini, diced
1 each           Red bell pepper, diced
½ bunch        Red Chard, cut in bite size pieces (2 cups) substitute spinach
As needed    Water or vegetable stock
2 cups           Cooked black beans (or one 15 oz can; drained)
1 Tbsp          Lemon zest
1/3 cup         Parmigiano-Reggiano, shaved
1 tsp.             Fresh thyme
To taste         Kosher salt & freshly ground black pepper
¼ cup            Hazelnuts, toasted and coarsely chopped
1 each          Tomato, diced

Combine the quinoa and water in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer,
cover and cook on low for 1/2 hour; set aside. (*you can also use a rice cooker)

Heat a large sauté pan over medium high heat and add the olive oil. Add onion and garlic
and cook until onion is caramelized. Add coriander, zucchini and red bell pepper; lower heat
and cook until tender (approx. 3 minutes). Add quinoa; adjust heat to a simmer.

Add chard and additional water if needed; cook until chard is wilted.

Stir in the black beans and lemon zest; warm through. Add cheese and thyme; season with salt
and pepper and transfer to a serving bowl. Sprinkle with hazelnuts and tomatoes.