Spicy Creole Quinoa with Red Beans

Spicy Creole Quinoa with Red Beans

What You'll Need:

2 Cups of Cooked Quinoa (I use Simple Truth Organic Quinoa cooked with organic chicken stock)

1 Can Organic Red Beans, Drained

1 Can Organic Chopped Tomatoes

1 Small Green Pepper, Finely Chopped

1/4 Medium Red Onion, Finely Chopped

1 Small Garlic Clove, Finely Chopped

2 Tbs Dulcet Creole Spice (Fresh Market)

1/4 Tsp Red Chili Pepper

1 Tbs Olive Oil

Dash of Sea Salt

1/3 Cup Chopped Arugula

In a large skillet, heat a tablespoon of olive oil and sauté red onions, green pepper and garlic for about 1 minute at high heat. Reduce heat and add in red beans and chopped tomatoes. Simmer the mixture for about 5 minutes and medium to low heat. Add in two table spoons of creole spice and 1-4 tsp of red chili pepper.

 Mix well and simmer until mixture is cooked through and bubbling. 

Remove from heat and fold in cooked quinoa and a dash of sea salt.

Serve tipped with freshly chopped arugula - it is a nice compliment and takes a little edge off this deliciously spicy dish.

Enjoy!

Rosemary Garlic Vegetable Medley

Rosemary Garlic Vegetable Medley 

  

What You Will Need (Serves 2-3)

1 Bunch of Asparagus, Cut in 1.5" Pieces

1 Medium-Sized Yukon Gold Potato, Cubed in 1/2" pieces

1/4 Large Vidallia Onion, Chopped 

1 Small Garlic Clove, Finely Chopped

3 Sprigs of Fresh Rosemary, Leaves Removed and Chopped

Course Sea Salt

2 Tbs Olive Oil

In a large skillet, heat up 2 tbs of olive oil and add in the asparagus, onion and potatoes. At high heat, sauté vegetables for 5 minutes, then reduce heat and cover. Every 2 minutes, toss vegetables. Cook for about 7-10 minutes or until your  potatoes are golden brown. Uncover, add in garlic and rosemary and toss for 1 minute. Finish with corse sea salt and enjoy!