Here I am, doing a healthy twist on a very typical Dominican dish that everybody loves even if you’re from another nationality… I’m talking about “Moro de Habichuelas” (Rice & Beans), using quinoa instead of rice!
If you follow me on Instagram or Facebook, then you’ll know that I’ve been doing this recipe for a while now, so it’s only natural I shared it with you all over here as well. As a Latina, I’m always looking to add a healthy twist to those recipes that make me feel close to my heritage.
I’m all for healthy recipes, without sacrificing flavor… you know what I mean??? Eating food close to your roots —and your heart, shouldn’t sacrifice that!
I got all my ingredients at Sedanos which is my absolute fav place in Miami to go grocery shopping when cooking recipes with a Latin flair… As usual with my recipes, this one is:
Loaded with vegetables (and you won’t notice!)
A hit with the fam!
When you make this recipe, let me know! Leave a comment here, and don’t forget to tag a picture using the #CandyGlowSquad on Instagram so I can see your creations! I adore seeing (ahem… stalk you) when you do my recipes!
- 4 cups of quinoa
- 2 cups of soft-boiled or canned kidney beans
- 5 cups water
- 3 tablespoons of oil (I used coconut oil)
- 2 tablespoons of tomato sauce
- 1/4 cup of diced green peppers
- 1 pinch of oregano
- 1/2 teaspoon mashed garlic
- 1/8 cup of capers (optional)
- 1/4 cup of chopped celery
- 1 teaspoon of finely chopped fresh cilantro
- 1/2 teaspoon of dry thyme leaves, or a 3 sprigs of fresh thyme
- 1 teaspoon of salt
- Heat half the oil in an iron pot over high fire and add coriander, garlic, thyme, celery, olives, oregano, peppers, and capers.
- Stir while adding the tomato sauce until the tomato dissolves. Then take everything to the blender and 1 cup of water and blend completely.
- Take the mixture back to the iron pot and add beans, also while stirring, then add the 1.5 teaspoon of salt.
- Once well heated, add the remaining of the water and bring to a boil (try the mixture and adjust salt to taste before proceeding.
- Add the quinoa and stir regularly to avoid excessive sticking. Make sure to remove the quinoa that sticks to the bottom.
- When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
- After another 5 minutes the quinoa should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add 1/4 cup of boiling water before stirring and covering, but this is up to your liking.
- Can be served with a side of green salad, tofu filets or seitan.
Quinoa is very easy to prepare, almost identical as you would cook rice. At the end of your recipe, your quinoa should be fluffy —tender, but not mushy.
Hope you enjoy this recipe as much as me, and my family does every time I make it!