The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Black Bean Mole Quinoa Bowl
Per Serving:
130 g veggies (kale, cabbage, red peppers, summer squash, serranos, red onions drizzled with a little oil)
3/4 c fully cooked quinoa
1/2 c black beans (tossed in mole sauce:Filtered water, tomatoes, tomatillos, safflower oil, ripe plantains, sugar, dried chile ancho negro, sesame seeds, corn tortillas, Oaxacan chocolate, sea salt, dried chile guajillo, peanuts, raisins, dried chile chilhuacle negro, dried chile pasilla mexicano, smoked chile morita, garlic, cinnamon, whole almonds, citric acid and dried Oaxacan oregano.)
Equipment needed: 1 pan large enough for veggies and beans.
Note: This dish does have a slight heat to it. If you are extremely sensitive to spicy items you can rinse the mole sauce off of the beans or pick out the serranos. For every 15 servings I used 1 serrano, so there are not that many in the mixture but I just wanted to let you know in case you prefer a milder dinner.
Start heating up a pan. When hot, add the veggies. Saute on high until veggies begin to soften. If you would like the veggies to cook a little faster, placing a lid on the pan will speed up the cooking process.
When the veggies are tender, add the beans and mole. Reduce the heat to the lowest setting and place a lid on the pan. Set a timer for 10 minutes.
You can add a little water after the 10 minutes if you would like a looser sauce. The quinoa is fully cooked and just needs to be warmed. You can also throw it in with the veggies and beans to warm.
When you have the consistency that you like you can plate up your meal. From start to finish this dinner takes less than 15 minutes. Enjoy!
