Mediterranean Quinoa Salad
By using a couple of cups worth of black beans that I’d cooked and frozen a month ago, along with half a green pepper, some onion, a little celery, and a cup of quinoa from the bulk bin at my local grocery store, I was able to use my $4 to create a satisfying one-dish dinner for four. And it’s even relatively healthy, sure.
Budget-Friendly Black Beans & Quinoa
- 1 tablespoon olive oil
- ½ medium red onion (diced)
- ½ green pepper (diced)
- ¼ cup diced celery
- 1 teaspoon dried oregano
- 2 cloves of garlic (minced)
- 2 cups cooked black beans (or use one 15-ounce can, drained and rinsed)
- 2 cups cooked quinoa- can substitute with brown rice if you prefer
- Salt and pepper to taste
- Several dashes Tabasco sauce (optional)
- Fresh lime wedges (optional)
- In a large skillet, warm the olive oil over medium heat.
- Add the onion, pepper, celery, and oregano. Cook, stirring occasionally, for about 5 minutes, until the vegetables begin soften.
- Add the garlic, and continue cooking over medium heat, stirring frequently, for about two more minutes.
- Gently stir in the beans and quinoa, until combined. Continue cooking over medium-low until heated through.
- Stir in salt and pepper to taste, along with the Tabasco sauce, if using.
- Serve with lime wedges for squeezing over the top.
Adapted from Kitchen Treaty
