If you're tired of serving the same old sides with your weeknight dinners, this recipe for bacony black beans and tricolor quinoa is a great way to mix things up. Tricolor quinoa can be found at Whole Foods and Trader Joe's but traditional quinoa can be served in its place, if needed.
This recipe by JeanMarie Brownson was originally published in the Chicago Tribune
- 1 medium leek or 1 medium sweet onion
- 1/4 Cup finely diced smoky bacon
- 1 large clove garlic, finely chopped
- 1 or 2 Teaspoon olive oil
- 2 Cups low-sodium chicken broth
- 1 Cup tri-color quinoa
- 1 small orange habanero, left whole, optional
- 1 can (15 ounces) black beans, drained, rinsed
- Salt to taste
- Chopped fresh cilantro
Cut off the tough leaves and dark green portion of the leek; set aside for use in a stock later.
Cut the white and pale green section of the leek lengthwise in half.
Rinse it well, then cut into 1/8-inch thick slices.
Cook bacon, leek and garlic with oil in medium saucepan over medium heat until bacon starts to crisp and brown, about 5 minutes.
Stir in broth; heat to a boil while scraping up any browned bits from the bottom of the pan.
Stir in the quinoa.
Nestle the habanero into the quinoa.
Reduce heat to low.
Cover pan tightly; cook until quinoa is tender and all the broth has been absorbed, about 15 minutes.
Stir in beans and salt to taste, usually about 1/4 teaspoon.
3 Serve warm garnished with cilantro.