Quinoa, black beans, and spinach with fresh veggies and fruits

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Easter Monday is a statuatory holiday in BC, so I get the day off but the spousal unit does not. Yay, I get to make him a bento! I have a delicious quinoa recipe, adapted from one of Jillian Michaels’ (the tough-love meanie who makes those workout DVD’s that I love to hate!). Oh my nom, is it tasty:

-1 cup quinoa: rinse your quinoa, and cook in 2 cups of lightly salted water.
-Meanwhile, sautée one diced onion, and 1 diced bell pepper in a little olive oil, covered over medium heat, until soft (covering speeds this part up)
-add a teaspoon or two chili-garlic paste, 1 tsp cumin, black pepper, and stir around until fragrant – 30 seconds or so.
-add in 1 19-oz can/2 cups cooked black beans, reduce the heat and simmer while the quinoa finishes cooking.
-when the quinoa is cooked, take it off the heat, fluff with a fork, re-cover.
-add in 3 big handfuls of spinach to the black bean mixture, and cook, stirring, until the spinach has wilted. Then add in about 1 cup of fresh diced tomatoes, and fresh cilantro to taste (original recipe only called for 1/4 cup… not nearly enough).
-Finally, add in the quinoa, and stir until everything is mixed nicely.

Sides are celery with some black olives (2 of his favourite snackies to distract him from the veganity of this bento), and a baby orange, the last of the strawberries from two days ago (we have a resident strawberry thief and I guess I wasn’t fast enough) and a tiny sprinkling of blueberries.

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