It is always a great radio show when Nava Atlas joins us on Jazzy Vegetarian Radio! Nava is creator of one of our favorite online destinations, VegKitchen.com. Nava has been kind enough to share her Pinto Bean and Quinoa Sloppy Joes recipe from her brand new book, PLANT POWER. She shared so many tips and ideas from her fabulous book this past week on Jazzy Vegetarian Radio... A must listen - thank you Nava!
Pinto Bean and Quinoa Sloppy Joes
by Nava Atlas
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well.
Serves: 4 to 6
Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
Per serving: 252 calories with oil, 223 without oil; 5g fat with oil, 2 g fat without oil; 400 mg sodium; 44g carbs; 9g fiber; 4.2g sugar; 11g protein