Meatless Friday Recipe—Black Bean Quinoa (Dairy and Gluten Free)

Why, oh why, does it seem every meatless recipe for Lent has cheese, wheat, or a delicious combination of both?

I have been dairy and wheat free for almost 2 years now.  I am done craving wheat because I have learned to bake my own bread and sweets that are delicious.

What is hard to get over is no cheese.  The yummy, melty, gooey cheese that is in so many recipes.  For me, I am able get past the lack of cheese by adding lots of crunch to my food.   I haven’t yet been able to find fake cheese that is worth the trouble of cooking with.

Here is a delicious gluten and dairy free recipe that is also meatless, making it perfect for Lent:

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Black Bean Quinoa

  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • olive oil
  • 3/4 cup quinoa
  • 1 1/2 cups broth (I use bone broth that I make myself)
  • 1/2 teaspoon cayenne red pepper
  • 1 1/2 teaspoons cumin
  • 2 cans black beans, drained and rinsed
  • frozen or canned corn, 1 cup (I was out so I omitted this)
  • 1 can diced tomatoes, liquid drained (fresh tomatoes are delicious when in season)
  • fresh cilantro (or dried if you don’t have fresh on hand)

Cook onion and garlic in olive oil in a sauce pan until soft.  Pour in broth and add the quinoa.  Mix in cayenne pepper and cumin.  Bring to a boil, then cover and lower the temperature, simmering 20 minutes.  Stir in black beans, corn, and tomatoes until they are warm.  Serves about 4.

While the quinoa is simmering, I brown corn tortillas in olive oil on a skillet.  Spoon the quinoa mixture into warm, crunchy corn tortillas with lots of spinach or other crunchy greens.  Garnish with lots of fresh cilantro if available.  It’s so yummy and crunchy you’ll never miss the cheese!

My husband has no dietary restrictions, so he makes cheese quesedillas (corn or wheat tortillas with melted mexican cheese in the middle, browned in olive oil on a skillet) to eat with his black bean quinoa.

Enjoy, and God Bless!  Linked up with Home to 4 Kiddos:

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and

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