Recipe: Purple Potatoes with Quinoa + Black Beans
A recipe from my friend, Kat Feldbouse’s, yummy Brooklyn kitchen. This is a favorite because it’s packed with energy-boosting, plant-based protein with a Mexican twist and it’s one of those super easy one-pot-meals, great for pre-cooking and having on-hand for a few days, saving time in the kitchen + a way to maintain healthy eating habits with a busy schedule.
1 c black beans (soaked and cooked)
1 c quinoa
3 purple potatoes, quartered
1 medium purple onion, chopped
1 piece of kombu seaweed
1 bay leaf
2 tbs coconut oil
5 c filtered water
sea salt to taste
Avocado + salsa to top
Soak beans overnight for 6-12 hours in a bowl of filtered water. Drain, rinse and cook in 3 c filtered water, bringing to a boil first and simmering for about 90 minutes. Add kombu seaweed to increase digestibility and a bay leaf for flavor. Add a couple of pinches of salt 10 minutes before finishing cooking. Rinse quinoa and add to 2 c filtered water, bringing to a boil, and simmering for 20 minutes.
In a pan, add oil, potatoes, onion and sea salt. Cook on medium heat for about 20 minutes or until potatoes are cooked through. Combine all ingredients in a large bowl. Serve with sliced avocado and salsa.