I had a new friend over for lunch the other day. She offered to come over to just hold one of the twins, and that was an offer I could not refuse! One of the hardest parts of being a twin parent is not being able to hold and cuddle each baby as much as I can with a singleton. While I can juggle both of them on my lap, it just isn’t the same as one-on-one snuggles. I was so grateful to have an extra set of hands the other afternoon!
I fixed a quick but healthy lunch for us ladies to share. What I like best about this recipe is that it is truly a pantry meal. I always have all of the below ingredients on-hand, so no special trips to the grocery store are required. Plus, it is the kind of lunch that comes together so quick – the twins sat in their new high chairs and watched for the 15 minutes it took me to put it all together. Little Ben helped with the chopping – a team effort!
Black Beans and Quinoa with Lime-Cumin Sour Cream (serves 2-3)
1 cup quinoa
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
2 poblano peppers, diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
salt, to taste
1 can black beans, drained but not rinsed
Garnishes like sliced avocado, lime wedges, cilantro, tomatillo salsa
Prepare quinoa according to package directions and set aside.
In a medium saucepan, heat olive oil over medium heat. Add onions and peppers and cook until they start to soften, about 5 minutes. Add garlic and cook until fragrant. Stir in cumin, chili powder, oregano and salt, stirring to coat all the vegetables. Pour in black beans and 1/4 cup of water. Simmer over low heat for 10-15 minutes.
When ready to eat, scoop quinoa into a serving bowl and top with beans. Add sour cream (recipe below) and garnishes.
Lime-Cumin Sour Cream
1 cup sour cream
juice from one lime
1 teaspoon cumin
1/2 teaspoon salt
Combine all ingredients in a small bowl and stir well. Store in fridge until ready to serve.
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