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Spanish Quinoa

spanish quinoa

Spanish Quinoa with Beans and Salsa

I was hungry for Spanish Rice, but I wanted a twist, hence, Spanish Quinoa! Mostly it was because I wanted a quicker cooking meal, and quinoa is done in half the time of brown rice. To round it out I topped it with slow cooked beans, fresh salsa and cilantro. For beans I used the phenomenal Ranch Gordo Vaquero bean. Alright, here’s how it goes:



1 cup quinoa
2 cups water
2 dried chilies
1 can fire roasted diced tomatoes
1 4 oz. can diced green chilies
1-2 jalapenos, minced
1 onion, chopped
1 green bell pepper chopped
2 cloves garlic, minced
1 4 oz can sliced olives
2 teaspoons chili powder
1 teaspoon cumin
squirt of Bragg’s
hot sauce to taste


  1. Prepare quinoa by bringing water to a boil and adding quinoa and dried chilies. Lower heat and simmer for 20 min. Set off heat for 10 min. Remove chilies and fluff.
  2. While quinoa cooks saute onion, garlic, and green pepper in a little water for about 5 min.
  3. Add tomatoes, chilies, and Bragg’s and mix well. Add cooked quinoa and mix again.
  4. Add remaining ingredients, mix well and cook gently for 15-20 min.

Serving suggestions:

  • Top a bed of shredded greens
  • Use as an enchilada filling
  • Top with beans
  • Top with salsa
  • Fill a tortilla

Marathon Millet and Mung Beans

Braised Greens, Mung Beans and Millet

Mung beans are a funny little green bean. They are the basis for the white bean sprouts in many Asian dishes. They are also common in a hulled and split form in Indian dal. They are reputed to be easy to digest, and I like them, but I hardly ever come across any recipes for them in their unhulled and whole form. One of the few I have found came from a recipe in an old cookbook for Kenyan beans. Now the legendary status of Kenyan runners and the plant based diet they consume immediately attracted me. I can’t find many Kenyan recipes, so I don’t know if mung beans are common or not, but I combined a mung bean stew with two African staples, millet and spicy cooked greens. This is definitely a plant strong recipe that might not make me run exactly like a Kenyan, but I am hoping that it will power me through my marathon this December.



1 cup mung beans, rinsed
4 cups water
1 small onion, chopped
2 cloves garlic, minced
1-2 jalapenos, minced
1 each red and green bell pepper, chopped
1 cup millet
2 cups water
1 teaspoon seasoning blend like Mrs. Dash or Spike
1 bunch kale, collards or chard, chopped
1/4 cup water
hot sauce to taste


  1. Bring 4 cups of water to a boil and add mung beans. Lower heat and simmer for 30 min.
  2. After mung beans have cooked for 30 min. add vegetables and cook until done, about 30 min.
  3. In a separate saucepan, bring 2 cups of water to a boil, add millet and seasoning blend. Lower heat and simmer for 30 min. When done, let rest off heat for 10 min.
  4. Braise greens in water, covered until done, about 10 min. Optional: greens may be braised with chopped peppers, onions and/or tomatoes. Season to taste with Bragg’s and hot sauce.

To Serve:

Fluff millet and scoop into bowl. Top with a scoop of mung beans, then top off with greens. Add hot sauce to taste. Enjoy, and run faster.