Black Beans & Quinoa with Chipotle Raspberry Sauce
Ingredients
- 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
Instructions
- 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.
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