A Hearty Winter’s Dinner

Dinner: Black Beans with Quinoa and Vegetables

2 cups black beans
4 cups quinoa
olive oil
3 clove of garlic (diced)
1 container of mushrooms (cut into small pieces)
3 bunches of kale
Soak the black beans over night. Slow cook for 4 hours in a crock pot. Alternatively, you can use organic canned black beans, but the soaking process helps makes the nutrients more available. While beans are cooking make quinoa, by adding 4 cups water to 2 cup quinoa, bring to a boil, then simmer for 12-15 minutes. You can also cook quinoa in rice cooker with same ratio of quinoa and water. Cover a pan with olive oil and sauté garlic till brown. Add mushrooms and sauté for 3-5 minutes. Add kale and cook on low for 10-15 minutes or until tender. When done, season beans with cumin, coriander and salt.