Not to long ago, a good friend of ours, Laura, was in town albeit briefly. Laura is a vegan, now, as a meat eating, dairy loving type that I am, the concept of being vegan is pretty alien to me. I fully understand that some people have dietary issues, nutritional things to work on, or generally love animals to a point that nothing from them should be consumed. All of these reasons are just dandy for those folks, but this omnivore doesn’t subscribe to that.
However, I wanted to be cordial to our guest and make a meal that she could enjoy without concern of it being non-vegan friendly. Not having a clue where to start, I looked online like any normal person. I found a terrific recipe at All Recipes; Quinoa and Black Beans. My first two thoughts were “what the hell is quinoa and aren’t black beans only used in Mexican food (nom Chipotle nom)?”
First and foremost, quinoa is not pronounced [kin-OH-ah], it is pronounced [ ˈkēnwä ] or [KEEN-wah], I got laughed at a few times for that one. My Minnesotan kind of took over that one, oh yah, kin-OH-ah. Anyways, quinoa is a type of goosefoot. Yep, goosefoot. A goosefoot is just a term for a perennial or annual herbaceous flowering plant. In a nutshell, quinoa is as close to a perfect food in terms of nutrition balance as currently exists in nature. It is also great because it caters also to the wheat-free/gluten-free folks too!
The sad part of this story, is that I found out after acquiring all the ingredients that our vegan friend had already left to go back home, so unfortunately she couldn’t partake. Instead, we decided to give it a go anyhow. So below is my minor variation to this recipe, which turned out WONDERFUL I might add. Since we didn’t have a vegan to enjoy it, we decided to have cheddar biscuits with it 😉