PP or PS Southwest Black Bean & Kale Quinoa

Chef: Caryn Dugan

Makes: 6 ½ c servings

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

INGREDIENTS

• 1 yellow onion, diced

• 2-3 garlic cloves, minced

• 1 ½ c quinoa, rinsed

• 1 c fresh or frozen corn

• 1 red bell pepper, diced

• ¾ c carrots, shredded

• 1 ½ c (one 14 oz can) black beans, rinsed

• 2 chipotle chilies in adobo sauce, minced

• 2 c kales, washed, stem removed and diced

• Salt and pepper to taste

• 2 scallions (green parts only, sliced thin)

• ½ c cilantro, chopped (optional)

• 1 avocado, diced (PS only)

DIRECTIONS

1. Heat the 2 T of broth in a medium-sized saucepan over med-high heat and add the onion. Once softened, add the garlic and quinoa. Once the quinoa is lightly toasted, add the remaining broth, corn, bell pepper, carrots, bans, chilies, and kale.

2. Season with salt/pepper to taste and cover saucepan.

3. Bring quinoa to a boil and then down to a simmer and cover. Stir every few minutes until both have evaporated (about 12-15 min).

4. Take quinoa off the heat add scallions and cilantro (if using), and fluff with fork.

5. Fold in avocado (if using).

6. Serve immediately or refrigerate and serve chilled.

Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.