How terrible am I for leaving you all this last month with no new posts?!? I have good reason though, honest!
Many of you know I participated in my third half marathon just over a week ago, and this last month has had me putting 100% into training instead of cooking! It was a fantastic event with great weather, and I finished with another personal best! It was a blast participating, but even I can admit there is a relief in having it done. Now I’m back in the kitchen and ready to get things kicked up a notch for the cold months coming. Less running means I’m able to put more focus on creating recipes for all my loyal followers so I hope you’re hungry!
This recipe is inspired by the colors of Autumn, and serves up a hearty amount of carbs, fibre, and protein, making it a perfect post workout meal…or something to cozy up to on a cool evening. Even better, you can make a large amount to keep in the fridge for meal prep or leftovers!
Black Bean & Quinoa Skillet
~ 2-3 Servings~
1 Cup Quinoa, Cooked
3/4 Cup Black Beans, drained and rinsed
1/2-3/4 Cup Corn, drained and rinsed
1 Cup Carrots, peeled and grated
8-10 oz cooked chicken/beef/pork
1 Cup Chicken Broth + 1/2 Cup Extra
Salt/Pepper/Spices to taste
Cook quinoa as per package instructions. This normally takes about 20 minutes.
(1/2 Cup dry yields roughly 1 Cup cooked, so adjust accordingly).
In a separate pan cook your choice of meat.
Add beans, corn, and carrot to a fry pan/skillet and heat while other items cook.
Combine quinoa and cooked meat with bean mix and heat through.
You can use the extra broth to keep everything moist and add more flavor.
Add your spices to desired taste, and once heated, serve warm.
Some substitutions include rice instead of quinoa, another broth or sauce, or omit the meat for vegetarian preferences.
Now I know what you’re thinking…where’s dessert, Martha!?!?
No worries, I got you covered!
Click here to enjoy a simple 4 ingredient dessert