Discovering a new delicious, where-have-you-been-all-my-life food can open up a world of possibilities — for everything from your next on-the-go snack to your weekly meal planning.
But when you combine two great foods, the effect is exponential. You don’t need to be a gourmet chef to know that certain foods, when paired, just bring out the best in each other. And with a bit of imagination, you can take an old standby and reinvent it — with benefits for better eating.
Take beans and rice — a duo that’s truly stood the test of time but probably doesn’t exactly put your appetite in overdrive.
Here’s your answer: elevate. Instead of rice, try quinoa. If you haven’t met, quinoa is a healthy grain that’s been enjoyed by people around the world going back thousands of years. It’s a good source of a variety of vitamins and minerals and one of the only plant foods that’s a complete protein. You’ll find that each kind of quinoa – there’s white, red, purple and black – has its own distinctive qualities. (Red, for example, is known for maintaining its shape after cooking.) But each has a fluffiness that breathes life into any meal while keeping it light — the perfect base to build on.
Which brings us to the beans. Beans are one of those hard-working, unsung heroes of the food world. They can be considered a vegetable or protein, and they’re high in fiber and nutrients like potassium and iron. This versatile legume comes in various shapes and sizes – black beans, kidney beans, lentils, the list goes on – so the culinary possibilities are virtually endless.
Let’s look at how these two ingredients can come together to yield a truly delicious, nutritious power duo.