Southwest Vegan Breakfast Hash Serves 4 Ingredients: 1/2 red onion, diced 3 cloves of garlic, minced 1 bell pepper, diced 1 16 oz. can salt free black beans, drained and rinsed 3 cups cooked red quinoa (cook 1 cup dry, directions here) 1/2 bunch cilantro, chopped 2 green onions, sliced 2 tbsp Balsamic vinegar 2 tsp roasted ground cumin 2 tsp smoked paprika 4 tsp low sodium soy sauce of GF tamari 1-2 large leaves of Swiss chard or kale chopped 1 large yam, baked or sliced and steamed chili powder to taste Herbamare to taste Fresh ground pepper to taste 1 small Avocado, chopped Salsa *optional Directions: 1. Cook quinoa. (see my directions here) Or just put in a rice cooker with a 1:1 ratio of water. 2. Cook or reheat cooked yams. (I peeled and sliced mine and steamed them for 16-20 min, just until fork tender) 3. When quinoa and yams are almost done, sauté onions dry in a non-stick pan for 4-5 minutes until soft. 4. Add in garlic and bell peppers and sauté for another 2 minutes. 5. Add in black beans and quinoa and stir to heat through for 2-3 minutes. 6. Add in seasonings and Swiss chard and stir to wilt. 7. Add in green onions and cilantro and stir. 8. Cut up yams into cubes and gently toss with hash to combine.. 9. Season to taste with chili powder, Herbamare or salt and pepper. 10. Spoon into bowls and top with chunks of avocado and salsa if desired.
Posted on: Sat, 02 Nov 2013 18:02:57 +0000
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