Rice and beans offer complimentary amino acids, meaning, they will provide you with a total protein source when eaten together. This is true of most any grain and most any legume. Since quinoa offers more protein and fiber than white rice, I decided to up the anty on good ol’ beans and rice. The addition of garlic salt and thyme gave it this extra flavor that makes you want to say, “Hmm, what is that? I want more!” Another great feature is that it couldn’t be easier or faster to put together!
Ingredients
1/2 cup Quinoa
1 cup Water
1 tsp dried thyme
1 tsp garlic salt
1 can drained, rinsed dark red kidney beans
Add water and quinoa to saucepan, bring to a boil. Drop down to a simmer for approx. 15 minutes ( or according to quinoa package). Add in kidney beans, thyme, and garlic salt.
I made a big pot the other day of this and used it for a couple meals so far: I paired one with steamed kale, brussel sprouts, and egg whites ( with EFA oil)…
The next day I added some shredded cheese and mixed veggies:
3 Responses
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I love some good rice and beans every once in a while – you are absolutely right – very cheap and pretty fast. is that Kale I see on that first plate?
yep! I was eating beans and rice all last week! I use cheap store brand brown rice. but maybe sometime I’ll try quiona.
Oh yummy! I love the idea of swapping the rice for quinoa. I bet it would taste great with a poached egg on top.