This recipe was inspired by two parties: LJ and Trader Joe’s. Y’all are probably familiar with Trader Joe’s great selection of frozen and prepared foods, so I won’t go on and on about them. Recently (?), they came out with a frozen “Quinoa Medley Duo,” which consists of red and white quinoa, diced butternut squash, diced zucchini, and some curry spices. It’s delicious and super easy. And if you haven’t heard of quinoa, it’s a miracle food of sorts. Even though it looks and tastes like rice, it is a great source of protein and fiber.
In a stroke of pure genius, LJ added chicken sausage to the quinoa, and voila! “Meat-oa” (pronounced MEAT-WAH) was born.
I was about to replicate LJ’s dish a couple of weeks ago, when JL suggested using beans instead of the meat. Seriously, guys, I’m surrounded by geniuses! Since I’ve been trying to cook more vegetarian meals, I thought this was a great idea. I’ve made this with a couple of different variations but the most recent iteration was my favorite, so I’m giving you the recipe below. This shouldn’t even qualify as a recipe, it’s so easy, but I like to throw these kind of easy, weeknight meal ideas out there. Enjoy!
Weeknight Beanoa (Pronounced BEAN-WAH)
1 bag, TJ’s frozen quinoa medley duo
1 cup diced carrots
1 cup frozen sweet corn
1 package TJ’s spiced soybeans (any beans will do, but these are spiced very compatibly to the quinoa)
1 Tbsp olive oil
Optional: red pepper flakes, chicken or vegetable stock
- Heat the olive oil in a medium to medium large saucepan on medium high heat.
- Add carrots, saute for 2 minutes. Add corn, saute for another 2 minutes.
- Add beans and red pepper flakes. Mix quickly.
- Add quinoa. Stir and add 3 Tbsp liquid (either water or stock). Cover and simmer for 5-6 minutes, stirring occasionally.
- Turn off heat. Serve immediately.