Breakfast Quinoa and smoothie
2 cups rice milk or organic low-fat milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries. Serves 2.
Strawberry Banana Smoothie:
|6 medium frozen strawberries1 medium ripe banana|
1/4 cup orange juice
1/2 cup soy yogurt
Blend together in a blender until smooth. Enjoy immediately.
Hummus and Bagel Sandwich (I couldn’t resist eating this twice because they are my favorite)
Bean and Rice Bowl
For the beans:
8 cups water, plus more if needed
1 lb dried black beans, picked over, rinsed and drained
1 jalapeno, halved and seeded
2 medium onions, quartered
5 garlic cloves, smashed
2 tbs red-wine vinegar
Salt and pepper
For the rice:
¼ cup extra virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
Salt and pepper
2 cups long-grain brown rice
3 ½ cups water
Diced red onion
To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tbs salt and 1 tsp pepper to a simmer in a medium pot. Cook, stirring occasionally until beans are tender, about 1 ½ hours (add more water ¼ cup at a time, if needed). Season with salt and pepper.
Meanwhile, make the rice. Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 tsp salt and ¼ tsp pepper and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water and bring to a boil. Reduce to a simmer, cover and cook another 30-35 minutes until the rice absorbs water. Remove from heat and fluff with a fork.
Serve rice topped with beans and other toppings.