Monday, November 30, 2009

Tomato Pesto Quinoa and Black Beans

2 Tbsp. Olive Oil
1 shallot, sliced
2 cloves garlic, minced
1 bunch greens, chopped (Kale, swiss chard, spinach...)
6 - 12 oz. sun dried tomato pesto (depending on how much you want in there at the time)
1 c. liquid (water works, for more flavor I like chicken or vegetable both)
4 c. cooked quinoa, chilled (read leftovers)
1 can black beans, drained 1 Tbsp liquid reserved

Sliced green onions for garnish

Saute shallot and garlic in olive oil over high heat until shallots are crisp. Add kale and cook, stirring, until softened. Add tomato pesto (reserve at least 2 Tbsp for garnish), broth, and reserved bean liquid. Stir until combined. Add qunioa and black beans. Stir over medium heat until heated through and most of the liquid is absorbed.

Serve topped with a small dollop of reserved tomato pesto and a sprinkling of sliced green onions.


  1. That looks really good. I'll have to try it.

    A note on the tomato pesto, the one I was buying contained parmesan cheese so for strict vegans they have to be careful with what they buy or make their own.

  2. Ok, so apparently this computer had decided I am Chris... This is actually Britta :)

  3. I thought that was a weird thing for Chris to say...Most Parmesan cheese isn't really even vegetarian friendly. You can find vegan pesto online and maybe at a health food store. Though I think making you own would be best, maybe with nutritional yeast instead?