Monday, February 21, 2011

Wholesome Eats

When we began to learn more about what foods were beneficial and which of our everyday staples should be eliminated from our diets, we found ourselves in search of new recipes to add to our family menu plan. An online search led us to many great recipe collections, including our favorite site, We've been pleasantly surprised by many new recipes we've tried, and want to share some of the ones that have received the highest ratings at our house for being nutritionally beneficial AND tasty. We will post "Wholesome Eats", a bi-weekly update of our most recent favorites for you to try at home, so check in for the newest recipe!

*Some recipe ingredients have been modified to include healthier alternatives in place of unsuitable options, and may not reflect the original online version.*

One of our all-time favorites is this Black Bean Quinoa Salad. Quinoa is a nutty grain from South America that is high in protein, full of amino-acids, and is gluten free. It also has a very low glycemic index. Many retailers have added Quinoa to their shelves due to it's recent rise in popularity, but we've found that Costco offers the best deal on Organic Quinoa - a 4lb bag for $10.

Quinoa is a great substitute for potatoes, white rice, and other filler foods we tend to put on our plates. It makes a great addition to soups and salads, and is tasty served hot or cold. Give it a try!

Quinoa and Black Beans
Serves 8-10


1 teaspoon coconut oil (my personal preference over vegetable oil)
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth (organic, otherwise you are likely to get added MSG)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (organic if possible to avoid genetically modified corn)
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Shredded cheese (Optional)


Heat oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with the vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and black beans and continue to simmer until heated through. (About 5 min.) Top each serving with cilantro and cheese, and enjoy!

If you give this, or any other recipe on our site a try, we'd love to hear what you thought of it. Please click on the envelope icon below, and leave a comment!

*Recipe courtesy of


  1. We tried it tonight and I thought it was a very versatile meal. Diet-worthy for me, but my meat obsessed husband was a fan as well. I just added a 1/2 lb of organic ground chicken & voila!

  2. Thanks for the feedback Jessie! We're glad you enjoyed it. Chicken would definitely be a great addition for those that must have meat in their meals. Organic chicken is a good choice; no hormones or antibiotics to ruin this healthy dish!