Tasty Tuesday: Kidney Bean Broccoli Quinoa

Now that all of my friends have left Wilmington (just kidding...kind of), (more on this tomorrow), I have a lot more time on my hands.  Time to teach myself how to cook. 

Read: I can't cook.

Recently, I learned how to cook noodles. At twenty years old. 

One step at a time.

My love for the stove is progressing, although still slightly unrequited.  

After a sweet coffee date and a few errands, I came home and decided to make a big lunch.

These are the ingredients I used:

1 cup quinoa

1 1/2 cup organic kidney beans

1 cup frozen broccoli florets

1/4 - 1/3 cup chopped onion

1/2 teaspoon salt

~ 1/4 teaspoon Mrs. Dash seasoning

lemon half / lemon juice

spoonful feta cheese (optional)

Bring 2 cups of water and 1/2 teaspoon of salt to a boil.

Pour in the cup of quinoa and turn the heat to low; cover and let cook for 10-12 minutes.

 While the quinoa is cooking, steam (or, in my case, microwave) about 1 - 1 1/2 cups of frozen broccoli florets.

Then combine the kidney beans and a little chopped onion.

I threw in some Mrs. Dash.

Add a 1/2 teaspoon of olive oil to the quinoa.

Make sure the rings are visible when you're finished cooking the quinoa. If not, continue cooking.

I sprinkled some more Mrs. Dash in the quinoa.

Combine the quinoa with the broccoli/bean mixture and squeeze a lemon half...or just add a few drops of lemon juice (there were no lemons in my house).

I added a spoonful of feta cheese (optional).

This was my serving:

And this was how much was left over--this dish could easily feed four.

Dee-lish! 

Plus, my sweet momma ate it...but that honestly doesn't mean much.