Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

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I love salads that are full of taste! I used to hate vegetables. I’d go to someone’s house and take the meat and potatoes and pass on the salad, peas, green beans, etc. A “meat & potatoes” girl…that is how I have always described myself. But now? Ah, give me a good salad! 🙂

This one has so many of my new favorite things in it, and it was the first time I used quinoa in a salad. Would I do it again? Yes, yes, yes! So good! I am finding that putting quinoa and black beans in my salads, egg dishes, etc., really makes them so much more filling and delicious!

I used one of my new favorite combinations as a dressing for this salad: honey, chile powder, and red wine vinegar.

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Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

*Created by Lori at Creating Beauty in the Kitchen

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  • 1/2 cup quinoa
  • 1 cups water
  • 1 can black beans
  • Kale
  • Red onions
  • Chili powder
  • Cherry tomatoes
  • 1 avocado
  • 1 tbsp olive oil
  • Honey
  • Red wine vinegar

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  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While quinoa is cooking, cut up the onions. Pour the olive oil in a large skillet and add the onions, sauteing them. After a few minutes, add in the black beans and some chili powder and let cook, stirring occasionally.
  • Wash the kale and tear it into small pieces. Wash the tomatoes and cut them in half. Put some in two different bowls.
  • When quinoa is done, split it between the two bowls. Add in the bean/onion mixture.
  • Scoop out half of an avocado for each salad.
  • Combine the honey, red wine vinegar, and chili powder to make the dressing. I used more honey than I did red wine vinegar, but you might want to experiment and see what you like.

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Creamy Caper & Sun Dried Tomato Chicken

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There are some meals you cook that come out so good that you just want to jump around….okay, well maybe that’s just me who wants to jump around. 🙂 But, you know what I mean! And this meal? Ah….(sighing deeply)…..we took much great pleasure in it!

It does my heart good when I randomly create a meal all my own, and my hubby enjoys it immensely! There is something so great about creating something for the enjoyment of others. This brings to mind a picture of my dad in the kitchen when I was a kid. He cooked awesome meals (I especially think of his ribs, baked beans, and shrimp), but he sometimes didn’t even eat them….he just watched all of us with a big smile on his face. I know without a doubt that he knew that feeling of bringing others delight through his cooking. I now know that feeling as well. 🙂

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CREAMY CAPER & SUN DRIED TOMATO CHICKEN

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 2 boneless, skinless chicken breasts
  • 1/2 cup coconut milk (just the top thick layer)
  • 1/2 lemon
  • 2/3 cup Parmesan Cheese, shredded
  • 2 tbsp butter
  • 2 fresh cloves of garlic
  • 1 tsp red wine vinegar
  • Black Pepper (I used lots)
  • 7 sun dried tomatoes, cut into small pieces
  • 2-3 tbsp capers
  • 1 tbsp olive oil
  • A few long pieces of Kale

DirectionsFinal

  • Wash, and cut the chicken into strips.
  • Put the olive oil into a skillet and cook chicken.
  • While chicken is cooking, cut up the sun dried tomatoes and garlic.
  • Measure out the capers, rinsing them well.
  • In a small saucepan, put the coconut milk and butter on medium heat.
  • Squeeze the juice from one half of a lemon into the sauce.
  • Add the pepper, garlic, sun dried tomatoes, cheese, and capers to the saucepan once the butter is all melted.
  • After it has been cooking for a bit, add in the red wine vinegar. Stir well.
  • Wash a few pieces of Kale and arrange them on a plate.
  • When chicken is thoroughly cooked, lay some of it on the kale, pouring the warm, creamy sauce over the chicken.

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Eggs with Black Beans & Kale

It has kind of become a joke with some of my friends when I say, “I used to hate that, but now I love it!” or “I would never have eaten that before!”

The reason it makes us all laugh is because I say that about TONS of things. Here are some of the things I hated or would never have eaten before starting my cooking adventures: avocados, guacamole, kale, quinoa, cilantro, curry, gluten free flours, mango, and black beans.

And not only am I cooking with and/or eating these things now, but I am absolutely loving them! This week I have particularly been hooked on black beans….they are so good and so filling! I think I was craving them this morning and decided to do a little experimenting!

I can honestly say I have never had beans for breakfast, at least not to my recollection. I now know I was totally missing out!

Black beans with kale, red onions, cilantro, chili powder, Monterrey Jack cheese, and an egg….wow! This is one of my most favorite breakfasts! (Note: did you notice that this dish contains 3 things on my previous “will not eat” list?) 🙂 My friends are convinced that my taste buds are totally changing! I think they are right. 🙂

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EGGS WITH BLACK BEANS & KALE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

(For those of you doing the 21 day fix eating plan with Beachbody, a serving for 1 person counts as follows: 1/2 red, 1 yellow, 1/2 green, 1/2 blue. Note that this recipe is for two people, so you need to cut it in half)

         Ingredients:

  • 2 eggs
  • 1 cup black beans
  • 4 tbsp chopped red onions
  • 1/2 tsp chili powder
  • 1 cup kale
  • 2 tbsp fresh cilantro
  • 1 tsp olive oil
  • 4 tbsp Monterrey Jack cheese

        Directions:

  • Drain and rinse the black beans, measuring them out.
  • Dice your onions and chop your cilantro into smaller pieces.
  • Wash the kale and rip it into small pieces.
  • Put 1 tsp olive oil in a large skillet, adding in everything but the eggs and cheese. Saute for a bit.
  • When onions look sauteed and the kale cooked, add in the eggs. Be careful not to break the yokes.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Add the cheese and sprinkle over the entire dish.
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Ready to eat!