For someone who loves a good steak, I sure have been lovin me some meatless meals.
This meal does include bacon crumbles as well as vegetables cooked in bacon drippings, but it's the quinoa, egg, and black beans that provide the protein! This flavor combination is fantastic. It's warming without being too heavy, healthy-ish without being pretentious, and perfect for fall.
I subbed a couple of things from the recipe at Jessica's blog and either way, this is definitely a winner. It can be eaten as breakfast, lunch or dinner, and is sure to please even your picky eaters. Hope you enjoy!
What You'll Need:
- 2 slices thick-cut bacon, chopped
- 1 small sweet potato, chopped
- 1/2 onion, chopped
- 1/2 jalapeno pepper, chopped
- 2 garlic cloves, minced
- 1/2 cup uncooked quinoa, rinsed
- 1/2 cup black beans, rinsed
- 1 cup low-sodium vegetable or chicken stock
- 2 eggs, cooked your desired way
- salt and pepper to taste
What To Do:
Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to medium-low and add sweet potato, onions, pepper, and garlic to the skillet, tossing to coat. Cover and cook for 5-6 minutes, stirring once or twice, until soft.
Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast. Pour in stock and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for 10 minutes. Stir in black beans, and continue to cook for five more minutes or until quinoa is cooked through. While quinoa is cooking, prepare eggs as you'd desire. Once cooked, taste and season to your liking. Serve quinoa in bowls topped with eggs and cooked bacon.
recipe adapted slightly from How Sweet It Is