Tonight’s dinner was fun. I was on my own and had two options: heat up the leftover spaghetti from last night, or make something new. If I didn’t make something new tonight I would have to do it tomorrow anyway because I’ll be on my own again. (Mat has more night shifts right now because he’s training on some new stuff. I decided to make something new and then have leftovers available tomorrow and Wednesday.
We had made a bunch of quinoa a few days ago and I figured it would be perfect for a stir fry. We keep a good supply of canned beans, corn, and tomatoes in the cupboard too, so after chopping some onion and bell peppers all I had to do was open some cans.
There was one thing that made my dinner go later: I cut my hand on the sharp edge of the open can. 😦
I called my mom to make sure I didn’t need a tetanus shot for it. I realized right as she said it that, duh, of course I don’t because it’s not rusty. But I’d rather be safe than sorry! I held pressure on it for a while and then put a band-aid and I was good to go.
Now on to the food!
I sautéed the onions in some olive oil first. I would have used some chopped garlic too but we were out.
Next the bell peppers went in and then a can of diced tomatoes with the liquid. As that heated, I sprinkled in some granulated garlic (since I didn’t use chopped garlic earlier), red pepper, chili powder, salt, and pepper. I let that heat for a bit.
Next went in a mixture of pinto beans, black beans, kidney beans, and corn. I added a little more seasoning after tasting. Neither Mat nor I measure seasoning when we cook, especially when we make it up as we go along like I did tonight.
The last thing I added was the quinoa. I let the whole mixture heat through and added a bit more salt and pepper. Mat likes things spicy, so I was pretty generous with the red pepper and chili powder.
As usual, I made a salad to go on the side. I topped mine with sour cream, but I actually think it would be good, perhaps better, on it’s own. The quinoa has a much more distinct flavor than rice and is good on its own with all the spices and bean/corn flavors. All in all though, it was quite good. I’m sure Mat will agree. 🙂
For dessert, I had a bowl of strawberries and a leftover cookie from my bridal shower on Saturday.
Now, it’s getting to be close to bedtime. After not sleeping so well last night I need to try and get a good night’s sleep tonight. It will be hard, as usual, with Mat working late, but it’s pretty crucial I just suck it up and deal with it tonight.
To recap the recipe ingredients, just in case:
- olive oil
- handful chopped onions
- 2-3 cloves garlic, chopped (I didn’t use this but would prefer it to granulated)
- chopped bell peppers
- 1 can diced tomatoes
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- cooked quinoa
- granulated garlic (if you didn’t use chopped)
- chili powder
- red pepper
- salt and pepper
Countdown: 22 days of school and 46 days until our wedding