Things have been slowly moving along, some days, and others I’m not sure what hit me. Between balancing work, the kids, the house, the husband (who admittedly gets the short end of the stick at times), I’m pretty much spinning in circles for most of my days/nights. The growing of this baby is getting near completion, and thank goodness for (small?) miracles. I feel/am/look gigantic! People comment on the hugeness, to the extent that they say things like “Are you ok?” and “When were you due?” Apparently there’s a limit to the size one can be when pregnant and still be considered socially acceptable…Emily Post didn’t cover that, I guess.
So it’s becoming more crucial to getting a quick and healthy meal together, though the two don’t always seem to merge as well as I’d normally like. This one was so simple, tasty, and so healthy that I couldn’t believe it. Next time I would definitely throw in some capers or olives, maybe a sprinkle of some salty feta or parmesan.
Even though we’re busy planning for our new arrival in the next few weeks, I’ve also got many garden plots and planning simmering in the back of my brain. I hope to share them with you all soon!
Quinoa & Black Bean Saute
2 cups cooked black beans 2 cups cooked quinoa 1 lg yellow onion, diced 1 lb jerusalem artichokes, cleaned & sliced into rounds 1 tbsp olive oil 1 lb frozen broccoli rabe 3 garlic cloves, minced 1 cup veg broth ½ tsp white pepper 1 tsp red pepper flakes 1 ½ tsp kosher salt
Heat olive oil in non-stick pan on medium heat, add onions and sauté until soft and turning golden. Add garlic and artichokes and sauté for about 5-10 minutes, until artichokes are softening but still have firm texture when poked with a fork. Add the black beans, quinoa and broccoli rabe and mix thoroughly. Once heated add spices and salt, adjust to taste. If so desired serve with chopped kalamata or green olives, or sprinkle with capers, parmesan, or feta cheese. Enjoy!