- Post Punk Kitchen – Vegan Recipes & Awesomeness - http://www.theppk.com -
Black Beans & Quinoa with Chipotle Raspberry Sauce
Posted By IsaChandra On January 20, 2011 @ 11:37 pm In Entrees,Gluten Free,Low Fat,Recipe,Sides | 72 Comments
Active Time: 20 minutes || Total Time: 30 mins
Black beans and quinoa go together like Laverne & Shirley. But, unlike Laverne & Shirley, sometimes even perfect food combinations can get boring. As a general rule of thumb, if I start to get bored I think “fruit.” And if it’s winter, well, I think frozen fruit!
I love berries in savory applications. They add lots of body to sauces without adding any fat, they add depth of flavor and they provide just a hint of sweetness. The sauce has smoky spiciness from chipotles and a toasty, nutty flavor – as well as creaminess – from toasted almonds. I threw some sauteed broccoli in for green. I gladly ate this as dinner, but you can also serve it as a side dish with any Latin inspired meal. But no matter what, definitely hum the Laverne & Shirley theme while you cook. It’s kind of empowering.
Notes: Chipotles vary in size, but generally even if you are a spice wimp, you should be able to handle 2 chipotles that have their seeds removed. If you are a lover of spice, then start with 3 and add more if you like.
1 cup quinoa (red quinoa is especially pretty)
2 cups water
2 teaspoons oil
4 cups small broccoli florettes, and diced stems
15 oz can black beans, rinsed and drained (about 1 ½ cups)
1 clove garlic
1/3 cup slivered almonds, toasted (divided)
2 to 3 chipotles in adobo, seeded
1/4 cup water
3/4 cup frozen raspberries, thawed
1 teaspoon agave (sugar or maple syrup ok too)
1/4 teaspoon salt
In a small saucepan, combine the quinoa and water with a pinch of salt. Cover and bring to a boil. Once boiling, lower heat to simmer and cook until quinoa is tender, about 20 minutes. Stir occasionally.
In the meantime, preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Remove from pan. Reserve about 2 tablespoons of the almonds for garnish, the rest will go into the dressing.
Now, in the same large pan, saute the broccoli in oil and a pinch of salt. Cover and cook for about 5 minutes, tossing frequently, until tender. When it’s done, just let it sit in the pan uncovered.
Now prepare the sauce. Place the garlic clove in a small food processor (I use the Magic Bullet) and pulse to chop. Add the almonds (except for the reserved 2 tablespoons) and grind to a coarse powder. Add remaining ingredients and blend until smooth. If it’s too thick, thin out with a little water.
To assemble, toss the quinoa, black beans and broccoli together in a mixing bowl. Reserve about 1/3 of the dressing. Pour the rest of the dressing into the mixing bowl and toss everything to coat. Transfer to plates, drizzle with the extra sauce and garnish with almonds.
Article printed from Post Punk Kitchen – Vegan Recipes & Awesomeness: http://www.theppk.com
URL to article: http://www.theppk.com/2011/01/black-beans-quinoa-with-chipotle-raspberry-sauce/
Copyright © 2011 Post Punk Kitchen - Vegan Recipes & Awesomeness. All rights reserved.