WARM QUINOA AND KALE BLACK BEAN BOWLS
Deep, dark black beans are cooked with quinoa, served with warm jalapeño-citrus oil, and topped with chunks of avocado. A striking presentation.
4 ounces (115 g) dried black beans, rinsed
4 cups (960 ml) water
1/2 cup (92 g) quinoa
2 cups (85 g) baby kale mix
1 jalapeño pepper, seeded and minced
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh lemon juice
1 garlic clove, minced
3/4 teaspoon salt
1 avocado, peeled, pitted, and chopped
In your pressure cooker cooking pot, combine the black beans and water.
Lock the lid in place and close the seal valve. Press the Manual button to set the cooking time for 18 minutes. When the cooking time ends, use a quick pressure release.
When the valve drops, carefully remove the lid. Stir in the quinoa.
Lock the lid in place and close the seal valve. Press the Cancel button. Press the Manual button to set the cooking time for 1 minute. When the cooking time ends, use a quick pressure release.
When the valve drops, carefully remove the lid. Drain the bean mixture in a fine-mesh sieve (not a colander), discarding the liquid. Place the bean mixture in a shallow bowl. Add the kale mix. Toss until well blended.
In a small bowl, whisk the jalapeño, olive oil, lemon juice, garlic, and salt.
Press the Cancel button. Select Sauté/Browning + more. Pour the jalapeño mixture into the cooking pot and bring it to a boil. Cook for 1 minute, or until it reduces to 1/4 cup (60 ml). Spoon the liquid evenly over the bean mixture. Do not stir. Top with the avocado.
YIELD: Makes 4 cups (300 g) bean mixture, 1/4 cup (60 ml) sauce, and about 1 cup (146 g) avocado
SERVES 4: 1 cup (75 g) bean mixture, 1 tablespoon (15 ml) sauce, and about 1/4 cup (36.5 g) avocado per serving
Cook’s Note
This can be served in 4 individual shallow bowls if desired, either hot or cold.
0 Comments