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.