Labor Day Quinoa Mix 💪
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3/4 cup dried pinto beans
3/4 cup dried kidney beans
1 1/2 oz chopped (or grated) cheddar cheese
1 1/4 cups raw quinoa
2 1/2 cups water
1 cup coarsely chopped celery
3 cloves garlic, minced
1 cup coarsely chopped onion
1/2 coarsely chopped red bell pepper
14.5 oz can diced tomatoes, well drained
1 tsp ground cumin
salt and freshly ground white pepper to taste
Soak the dried beans overnight in water to cover, plus one inch. Drain and freeze.
Cook the quinoa in the water; set aside.
Put the frozen beans; celery; and garlic in a 2-quart pot with water just to cover; cook until beans are al dente. Drain, reserving liquid for another cooking project.
While beans are still hot, add the cheese and stir to melt it. Add the salt; pepper; and ground cumin. Stir in onion; bell pepper; and tomatoes.
Fold in the quinoa.
Yield: ~11 3/4 cups
Per 1 cup serving: 160 calories; 31.6 grams carbs
ABOUT ME
I began this website primarily as a way to present the story of how I accomplished a century ride on an adult tricycle. Other riders of adult trikes might want to know whether it’s possible. It sure is! You can read all about it in My Story.
I live in New Orleans; and retired in January 2023. More time for cycling!
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DISCLAIMER
I am not a cycling coach; nor a health professional. This site is based on my own experiences, opinions, etc. If you need help, please consult the appropriate professional.
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