Summer grub Quinoa Feijoada

When the weather turns warm outside, my body craves something light and delicious that won't put the beach body in jeopardy.   

Hey, dudes like to eat good, healthy grub too.

I just made this totally delicious meal that was super easy and really really healthy.  This recipe is my own variation on a feijoada, which is basically a traditional Brazilian black bean stew.

Traditionally it would be made with pork and beef cuts,  sausages and manioc flour, then poured over white rice. Have you ever heard of manioc flour? Most peeps haven't and you couldn't find it if you wanted to. It doesn't matter, my version doesn't call for it anyway.  I've omitted the meat, flour and white rice and instead filled it with wholesome nutritious and super filling quinoa.

So here's what you are gonna need for my Quinoa Feijoada:

1 15oz can of organic black beans

1-2 bay leaves
1 14.5oz can of petite diced tomatoes

1 large onion, diced

2-3 cloves garlic, pressed

4 Tbsp safflower or olive oil

1 cup sliced bell peppers (I used half the bag of frozen bell peppers from Trader Joe's)

1 cup organic quinoa

Salt

water

1guero chili (or any mildly spicy pepper available)

avocado, green onion and cilantro for garnish

1. In a large pan or dutch oven heat oil and add diced onions.  Once the onions have become slightly translucent press garlic into hot mixture using a garlic press and stir until the onions and garlic begin to turn golden brown. Add bell peppers.

2. Add the quinoa to the pan to toast for 2-3 minutes. 

3.  Once the quinoa has slightly browned add canned beans, tomatoes,  sliced guero chili, bay leaves and cover with water to simmer. Make sure to keep the feijoada covered with water. 

4. Cook until quinoa puffs up and the germ spirals out of the grain (don't be scurred, it's supposed to do this). 

5.  Serve and garnish with cilantro, avocado and green onion.

6. Get yo grub on.

Hope you dig it!