1 T coconut oil
1 small onion
1 c mushrooms
8 oz quinoa
16 oz water
2 t salt
1 c kale
15oz can of black beans
medium sauce pot. heatproof rubber spatula. sharp knife. cutting board. can opener. strainer. measuring spoons and cups.
cut onion in half, remove skin and cut into bite-sized pieces. set aside.
clean mushrooms with a clean towel or paper towel by carefully wiping the entire mushroom. slice and dice mushrooms into the same sized pieces.
in the sauce pot, heat coconut oil on medium high and add onions. keep heat on medium high. cook onions for 5 minutes, stir occasionally. add mushrooms and cook for 2 more minutes. add quinoa and cook for 2 minutes. stir frequently to prevent too much browning. then add water and salt. bring liquid to boil and reduce heat to low.
cook for 12 minutes until all water is absorbed. when the quinoa is done cooking it will look soft and translucent. there will be a visible ring around the outer edge of the grain. turn off the heat.
open can of beans and rinse with water in strainer. add kale and black beans to quinoa. let this rest for 3 minutes, stirring occasionally.
serve quinoa hot or cold. if serving hot, serve right out of the pan. if cold, use quinoa to top a green salad or serve as a side dish at a summer lunch. quinoa can be stored in a sealed container in the refrigerator for up to 6 days.