“Sensational Caribbean Lunch: Mouthwatering Vegan Rice & Peas with Coconut-Lime Quinoa Salad”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup brown rice 2 cups water 1 can black beans (15 oz) 1 can coconut milk (14 oz) 1 teaspoon sea salt 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground thyme 1/2 teaspoon black pepper 1 cup quinoa 2 cups water or vegetable broth 1 lime (zest and juice) 1/4 cup fresh cilantro, chopped 1/2 cup red bell pepper, diced 1/2 cup cherry tomatoes, halved 1 avocado, sliced (optional)

Instructions

1. Step 1: Rinse and drain the rice and quinoa. In a large saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil, then reduce heat and simmer, covered, for 35 minutes or until rice is tender and liquid is absorbed. Step 2: Heat olive oil in a medium pan over medium heat. Add onion, garlic, cumin, thyme, and black pepper. Sauté until fragrant and onions are translucent. Step 3: Stir in the black beans with their juice and cook for 5 minutes. Step 4: In a separate saucepan, bring water or vegetable broth to a boil. Add quinoa, cover, and reduce heat. Cook for 12 15 minutes or until tender and liquid is absorbed. Step 5: Remove from heat, fluff with a fork, and let it stand for 5 minutes. Stir in lime zest and juice, cilantro, red bell pepper, and cherry tomatoes. Step 6: To serve, spoon rice and beans onto plates and top with quinoa salad. Garnish with avocado slices if desired.

Chef’s Insight

To enhance aroma, add fresh thyme sprigs while cooking rice and peas.

Notes

For a spicier dish, add diced jalapeño or habanero to the quinoa salad.