This recipe was originally intended to be a soup, but I found if the rice and beans soak the liquid from the broth, it makes a pretty awesome warm salad.
Ingredients:
Ingredients:
- .18 lb of veggie broth powder
- 1 to 2 beets (diced)
- 1/2 cup of black beans
- 1/2 cup of kidney beans
- 1/2 cup white jasmine rice
- 1/2 cup tricolored quinoa
- approximately 6 cups of water
- 1 and 1/2 onions
- 1 tablespoon of yogurt
- 1 clove garlic
- Pre-soak both the black and kidney beans for one to two days, or until beans are reasonably soft.
- Starting in 4 cups of water, cook the black and kidney beans along with the diced beets for about 30 minutes to 1 hour, but add additional liquid if necessary.
- After the beans and beets have cooked, set aside, and cook the jasmine rice and tricolored quinoa together for approximately 20 minutes. In this step you can add the .18 lb of veggie broth along with 1 and 1/2 cups of water (adding more liquid when necessary).
- The jasmine rice and tricolored quinoa can be set aside, if you need the same pot to cook the onions and garlic in a tablespoon of yogurt.
- Combine the beans, beets, jasmine rice, tricolored quinoa, onions, and garlic together and allow further cooking if necessary adding liquid has evaporation occurs.