Black Bean and Feta Quinoa Bowl
Black beans, quinoa, corn, feta, spinach, chicken stock, chili seasoning blend
You can find the recipe for this dish here
Another delicious quinoa bowl: what a surprise 😉 Quinoa bowls are such a perfect solution to those nights (or days) when you’re pretty darn hungry but have ZERO time or ZERO ambition to make a healthy, yummy meal. Even though all I had was frozen spinach for this bowl, the heat from the quinoa thawed and cooked it after just a few minutes on the stove. I can’t believe I was such a quinoa-hater before!
I’ve really been on a kick with feta cheese lately. I’d rarely if ever eaten feta or any kind of goat cheese, but when one of my recipes called for it a few weeks ago, I thought I’d give it a go. It’s a cheese that both my fiance and I can agree on. The perks for me are that it’s not greasy, even when cooked, it’s tangy like the sharp cheese I love that BF hates, and it has yet to give me tummy troubles. For him, well, it’s cheese! 😛 Plus those crumbles are just so fun to shake out.
This is the first time I ever made quinoa with stock instead of water. If you’re keeping this recipe strictly animal-free, obviously vegetable stock or water is the way to go, but the recipe I used called for chicken stock so I decided to try it. Though the difference was subtle, especially with all the other strong flavours of the dish, the stock definitely gave the quinoa an extra somethin-somethin, taste-wise. Maybe I’ll try that method again the next time I have a spare carton of broth kicking around!