Quinoa Black Bean Salad & Tomato Egg Casserole
We had these two awesome dishes yesterday morning as part of our MOPS breakfast. They were so good, I asked Bri & Kathleen for their recipes!
Quinoa Black Bean Salad
Time: 35 min (includes cooking the quinoa)
•1 granny smith apple, (or mango, pineapple, or whatever tart fruit you have,) cut into small dice
•1 bell pepper, diced as small as you can (or sliced grape tomatoes, if you hate peppers like me)
•1 cup chopped scallions (or rinsed shallots)
•1 cup chopped fresh cilantro (I left out, b/c I don’t like it)
•2 Tbsp. red wine vinegar
•2 Tbsp. grapeseed oil (or safflower, or whatever you have)
•¼ tsp. salt
•2 cups cooked quinoa, cooled (I like to mix regular and red quinoa, brings more color to the salad)
•1 15 oz. drained and rinsed black beans
Preparation:
• To cook quinoa: bring 1 cup dried quinoa and 2 cups water to a boil. I add a dash of salt as well. Once the mixture is boiling, lower the heat to a simmer. Cook for 15 min, until all water is absorbed. Remove from heat, fluff with fork and let cool. Little tidbit, in case you didn’t know, quinoa is a great source of protein, fiber and iron.
• Combine fruit, pepper, onion and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt. Stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Can serve immediately, or let it sit a bit for the flavors to meld.
Tomato Egg Casserole
(This is so much my like my all-time fave Southern Living breakfast casserole, but it's faster - no overnight soaking!)
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper
Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.
Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
Serves 4 to 6.
Quinoa Black Bean Salad
Time: 35 min (includes cooking the quinoa)
•1 granny smith apple, (or mango, pineapple, or whatever tart fruit you have,) cut into small dice
•1 bell pepper, diced as small as you can (or sliced grape tomatoes, if you hate peppers like me)
•1 cup chopped scallions (or rinsed shallots)
•1 cup chopped fresh cilantro (I left out, b/c I don’t like it)
•2 Tbsp. red wine vinegar
•2 Tbsp. grapeseed oil (or safflower, or whatever you have)
•¼ tsp. salt
•2 cups cooked quinoa, cooled (I like to mix regular and red quinoa, brings more color to the salad)
•1 15 oz. drained and rinsed black beans
Preparation:
• To cook quinoa: bring 1 cup dried quinoa and 2 cups water to a boil. I add a dash of salt as well. Once the mixture is boiling, lower the heat to a simmer. Cook for 15 min, until all water is absorbed. Remove from heat, fluff with fork and let cool. Little tidbit, in case you didn’t know, quinoa is a great source of protein, fiber and iron.
• Combine fruit, pepper, onion and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt. Stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Can serve immediately, or let it sit a bit for the flavors to meld.
Tomato Egg Casserole
(This is so much my like my all-time fave Southern Living breakfast casserole, but it's faster - no overnight soaking!)
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper
Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.
Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
Serves 4 to 6.
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