Got home exhausted from school, stuh-aarrving and upset since wallet and all documents were nowhere to be found. Imagine the embarrassment of having to explain to the cashier as they had already started assembling the sandwich. Bratty wallet… you give it some cash and it decides to stay in and take it easy 😦
When a bowl of quinoa, beans and winter veggies is all you need… And have time and money to prepare in a flash! 😉
The veggies were almost screaming from the fridge – hello-oo! – so we had a good reason to just throw them all in a bowl and quickly marinate them with turmeric, coconut oil, salt, pepper. Simple and yummy.
The beans (2 cans) were pre-cooked – we know, no time for the whole soaking here these days! So we just sautéed a half of a medium onion, added some garlic powder and sea salt, and smoked paprika – yes, we felt like some bacon-smelling beans tonight. Just about when it started boiling, we processed some of the beans with a handheld blender, just to add that creaminess factor – and so that it cooked faster – hehe!
On the side we quickly mixed a Tbsp of vegennaise – we PROMISE it actually tastes better than real mayo – with a dash of organic chipotle sauce and dried herbs – it came out as a creamy, delicious chipotle dipping cream.
Before we realized, everything was ready at about the same time. That sandwich wasn’t all that amazing anyway… 😉
P.S.: Prepare the quinoa according to the manufacturer’s directions, and make sure to only add the seasonings to the portion you actually consume today – this way you can use the plain-tasting leftover as a “quinoa-meal” – like oatmeal, but better! – tomorrow morning or for a salad or a quinoa falafel the next couple days 😉